Mini Apple Pies

Food has a special place in human culture. More than necessity, it brings hope for normalcy, for nurturing and for sitting at a table in safety and security.

This recipe is from Shavuot of Longing, a cookbook published by the Hostages and Missing Families forum, the families of the hostages kidnapped by Hamas on October 7, 2023. Each of the recipes is a favorite of a beloved family member. Puff Pastry Apple Pie is from the family of Nadav Poppelwell, 51, a British citizen and resident of Kibbutz Nirim, who was murdered by Hamas while in captivity. His body has not been returned. May his memory be a blessing to his family and loved ones.

Bring the hostages home.

The fall is the best time for apples, freshly harvested from orchards, juicy, a bit sweet and a bit tart. Apples are a favorite in desserts, from pies to cakes to mini tarts. I love these Mini Apple Pies, easy to serve and eat whether at a formal dinner or a fall picnic. I like to use crisp, slightly tart apples to create a dessert that is not overly sweet, but guaranteed to melt in your mouth! These pies are easily made with frozen puff pastry dough, cut into larger or smaller portions. Apple desserts are traditional for the Jewish New Year, Rosh Hashanah, as we wish for a sweet new year. I have linked to 9 other apple desserts, all delicious and pretty on your table. Autumn has never tasted better! Recipe and links to other apple desserts are below.

Mini Apple Pies

Yield 4 large, 9 small

Pastry

1 puff pastry sheet, thawed in refrigerator

1 large egg, beaten

2 tablespoons sugar or sugar and cinnamon

Filling

2 medium apples, peeled, cored and cut into cubes

2 tablespoons butter

1/4 teaspoon cinnamon

1 tablespoon honey

Place butter and apples in a warm skillet and cook for approximately 3 minutes or until the apples are soft. Add cinnamon and honey. Continue to cook an additional 8 minute3s while stirring, until the apples brown a bit. Remove from stove and cool.
Preheat oven to 350F (180C)
Unwrap the puff pastry onto a piece of parchment paper that will fit the baking pan and roll out a bit to extend the width and length. For the larger pies, cut into 4 pieces. For the smaller pies, cut into 9 pieces, 3 in each row. Place the parchment paper and pastry dough onto the baking pan.
In the middle of each piece, place a spoonful of filling, more for the larger and less for the smaller pies. Fold over into a rectangle and pinch the edges closed. With a fork, make an attractive edge. Add a touch of water if the edges do not seal.
Beat an egg thoroughly. Brush the pastry with the egg wash. Score the top of the pastry with a diagonal cut or two to allow steam to evaporate while baking.
Sprinkle the top with sugar or sugar and cinnamon.
Bake for 15 minutes or until golden brown. The smaller pastry may take less time.
To freeze: Cool to room temperature. Place the uncovered pastries on the baking sheet in the freezer for 1 hour. Remove and place in freezer bags or a container with a tight lid. This prevents the pastries from sticking to each other. You may also wrap each pastry in plastic wrap for further insulation. Lasts up to 3 months in the freezer.

Expandthetable suggestions

Dairy free/Pareve: Use non-dairy butter or margarine when making the filling, Make sure the puff pastry is dairy free.

Vegan: Use dairy-free butter or margarine and use vegan eggs or omit egg wash.

Other fruit: Replace apples with peaches, nectarines or pears, cooking the same way as the apples. Some fruit make take less time. Use strawberries, blueberries or blackberries, sprinkled with sugar and cinnamon or nutmeg but uncooked.

Add Raisins: Add 1/2 cup of raisins to apples when cooking.

#dessert #apples #vegetarian #Rosh_Hashanah #Shavuot_of_Longing

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