These Apple Pie Puff Pastry Pockets capture all the comforting flavors of classic apple pie in a beautifully simple, handheld form. Tender pieces of apple are gently simmered with butter, brown sugar, and cinnamon until soft and fragrant, then wrapped in flaky layers of golden puff pastry.
Each pocket offers a delightful contrast — crisp and buttery on the outside, warm and spiced within. They’re wonderfully easy to make, yet taste as though you spent hours in the kitchen. Enjoy them fresh from the oven on their own, or elevate the experience with a scoop of vanilla ice cream or a spoonful of whipped cream for a truly irresistible dessert.
Apple Pie Puff Pastry Pockets
4
servings30
minutes40
minutes300
kcalIngredients
For the Filling:
2 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and finely diced (about 2 cups)
2 tablespoons unsalted butter
¼ cup packed light brown sugar
1 ½ teaspoons ground cinnamon
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
For Assembly:
1 sheet (about 8 oz / 230g) frozen puff pastry, thawed according to package instructions
1 large egg, beaten (for egg wash)
2 tablespoons granulated sugar (for sprinkling)
Optional Serving Suggestion:
Vanilla ice cream or whipped cream
Directions
- Make the apple filling: In a medium skillet over medium heat, melt the butter. Add diced apples, brown sugar, cinnamon, and lemon juice. Cook, stirring occasionally, for 6–8 minutes until apples are tender but not mushy. Stir in cornstarch and cook for 1 more minute until the mixture thickens slightly. Transfer to a bowl and refrigerate for 15–20 minutes to cool completely.
- Prep the pastry: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the thawed puff pastry sheet into a 12×12-inch square. Cut into 9 equal squares (about 4×4 inches each).
- Assemble the bombs: Place 1–2 tablespoons of cooled apple filling in the center of each square. Brush the edges lightly with beaten egg. Fold each square diagonally to form a triangle, then press the edges firmly with a fork to seal. Use a sharp knife to make 2–3 small slits on top of each triangle to allow steam to escape.
- Bake: Arrange the bombs on the prepared baking sheet. Brush the tops with egg wash and sprinkle with granulated sugar. Bake for 18–22 minutes, or until deeply golden and puffed.
- Serve: Let cool for 5–10 minutes before serving. Enjoy warm on their own or with a scoop of vanilla ice cream for an extra-indulgent treat
