Ingredients:

  • 1 package (17.3 oz / 490 g) frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 tbsp (8 g) granulated sugar
  • 2 lbs (900 g) apples, peeled and finely diced
  • 1/4 cup (50 g) granulated sugar
  • 2 tbsp (16 g) cornstarch
  • 1 tsp (5 g) ground cinnamon
  • 1/4 tsp (1 g) ground nutmeg
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp (14 g) unsalted butter, melted
  • 1/2 cup (60 g) powdered sugar
  • 1 tbsp (15 ml) heavy cream
  • 1/4 tsp (1 ml) vanilla extract

Instructions:

  1. Toss the diced apples with lemon juice in a medium bowl to prevent oxidation.
  2. Whisk together the sugar, cornstarch, cinnamon, and nutmeg; fold into the apples.
  3. Stir in the melted butter until every apple piece is evenly coated. Let it sit for 5 minutes to allow the starches to hydrate.
  4. Roll out the thawed puff pastry on a lightly floured surface to a 1/4 inch thickness.
  5. Cut 24 circles using a 3-inch cutter (12 for the bottoms, 12 for the tops).
  6. Press the bottom circles into the muffin tin slots, gently pushing the dough up the sides.
  7. Fill each shell with roughly 2 tablespoons of the apple mixture, pressing down slightly.
  8. Place the top crust circles over the filling and pinch the edges firmly to seal.
  9. Place the filled tin in the fridge for 30 minutes to chill the dough.
  10. Preheat your oven to 400°F (200°C).
  11. Brush the top of each pie with the beaten egg wash and sprinkle with granulated sugar.
  12. Bake for 18–22 minutes or until the crust is mahogany-colored and the filling is bubbling through the vents.
  13. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.
  14. Whisk powdered sugar, heavy cream, and vanilla extract to create a glaze and drizzle over the cooled pies.