Whew! That title for sure is a mouthful, but a most appropriate, delicious mouthful to describe all that’s good about this darling recipe. Fast. Easy. Tasty.
Perhaps I should’ve squeezed the word ‘speedy’ in the title….
What makes it even more special… it’s to replicate a divine pastry I had in Florence’s Oltrarno district on my last fab Italian vacay~ If you know anything about me, you know that Florence, Italy is my favourite place. Anywhere.
While these don’t look exactly like what I had for breakfast from that adorable bakery just south of the ponte vecchio, I can assure you they taste every bit as good. Sans the Florence ambience. I almost walked right by that tiny bakery, which in fact is a normal size for shops in Florence. It was the intoxicating apple & cinnamon aromas that pulled me in, and the first thing I spotted in the window was the hand mini torta de mele/apple pie. Yum. Talk about timing; it was still warm from the oven!
Who doesn’t love the comforting combo of apple & cinnamon…? And pie. Making the hand pies with puff pastry gives you the best of everything: ease, great taste, and the incredibly flaky layers of pastry that gloriously puff up, to give the pastry its name.
With my first attempt at these I used Granny Smith apples. They stayed far too crisp, and frankly a little too sour. While I contemplated the thought of pre-cooking them, I realized the Golden Delicious apple might be a better choice.
I LOVE it when I’m right about these things!
Don’t these look divinely rustic & homemade! Just check out those juices – that’s flavour!
And check out that gloriousness underneath; crispy, sweet and a wee bit sticky. Did someone say PIE!
I’m so proud of this fantastic recipe that’s easy, delicious and a fabulous reminder of a Florence vacation. It’s also an example of one of my favourite kitchen mottos, where simple usually is best.
Puff pastry is such a fantastic and versatile product; do you have a fave sweet or savoury recipe that uses it? Let us know in the comments if you do!
Easy Apple Puff Pastry Hand Pies
An unbelievably easy and delicious recipe to replicate a pastry from a tiny bakery just south of the ponte vecchio in Florence, Italy. Buonissimo~
- 1/4 cup white sugar
- 1/4 teaspoon cinnamon
- 1 large golden delicious apple
- 2 teaspoons lemon juice
- 1 10- inch sheet puff pastry thawed, but cold
- 1/2 teaspoon butter approx.
Heat oven to 375°
Line a baking sheet with parchment paper and set aside.
Combine sugar and cinnamon in a small bowl. Set aside.
Peel and core the apple. Laying it on its side, cut down into 1/3 to 1/2-inch slices; you’ll need 4.
Lay the apple slices on a large plate and sprinkle with the lemon juice; turn the slices over so both sides are coated. Sprinkle a generous teaspoon of cinnamon sugar on top of each apple slice. (You should have a bit left over to sprinkle on top later)
Cut the puff pastry sheet into 4 pieces, and lay out on the parchment leaving some space in between.
On the corner of each piece of puff pastry, place an apple slice, turning it upside down. Sprinkle generously again with a teaspoon of the cinnamon sugar.
Pull the far corner of the pastry over the apple slice, and pinch it down to seal. Sprinkle more of the cinnamon sugar over top, and top with a small piece of the butter.
Bake for 20 - 25 minutes, until golden brown. Let cool on the baking pan, so the juices can become sticky and cling to the pastry.
*recipe easily multiplied