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Bake mini apples pies at 425° F for 20 to 25 minutes.

Brush on top of pies and sprinkle with sugar. Brush edges of pastry with egg wash fold pastry over filling and seal edges well with a fork. In a small bowl, whisk egg yolk and water. Sprinkle with 1/2 teaspoon sugar mixture dot with 1/4 teaspoon butter. Place a tablespoonful of chopped apples on one side. Divide apple filling evenly between each cup. On a lightly floured surface, roll each ball into a 4-in. Place circle dough cut outs in the muffin tin. Use a leaf cookie cutter to cut out designs for the tops. Roll the pastry out on a lightly floured surface to roughly the. Mix in the egg until it forms a dough, then form into a puck shape. Unroll the pie crust and place it on a piece of waxed paper or plastic wrap on your. For the pastry, rub the butter into the flour, sugar and a pinch of salt in a bowl until crumbly.

Roll out pie crust and use a 4-inch cookie cutter to cut 12 circles from the dough. Mix the chopped apples, sugar, cinnamon, and orange juice in a bowl.

On a sheet of parchment paper or a clean surface, lay out the wonton wrappers. In a small dish, mix together 10 teaspoons (3 tablespoons + 1 teaspoon) of sugar and two teaspoons of cinnamon. You don’t want to cut all the way through. Lightly mist 24 cups in a mini-muffin tin with cooking spray and set aside. Score edges of puff pastry creating a 1/2 inch border all around the pastry. Cover and microwave on high for 4 minutes. Transfer to a parchment lined baking sheet. Combine diced apple with the rest of the filling ingredients in a large microwave-safe bowl. Toss together chopped apples, sugar, flour, cinnamon, cloves, salt and vanilla. Thaw one sheet of puff pastry until room temperature. Cranberries are also a good addition! I suggest serving mini apple pies warm with vanilla ice cream, caramel sauce or dollop of whipped cream. If you’re feeling creative, adjust the filling of these mini apple pies to include 1/3 cup chopped nuts such as pecans or walnuts. You can use the recipe from my apple crumble pie and divide it among the mini pies. My personal favorite is crumble topping on apple pie. Be sure to add slits so steam releases if covering the pies completely. Serve warm.For the top crust, you can do a lattice crust or simple circle cut-outs.

Bake until phyllo edges are golden and apples are tender, 30 minutes transfer pies to a cooling rack with a spatula. Using a thin spatula, transfer pies, onto prepared baking sheet, 2 inches apart sprinkle filling evenly with walnuts.These individual apple roses are as delicious as they are pretty. Repeat with remaining ingredients to make 6 pies lightly coat pies with cooking spray. but I’ve riffed on it to use a muffin pan instead. Arrange about 1/2 c apple mixture, in overlapping slices, down center of 1 phyllo stack, leaving a 3/4-in border fold up edges of phyllo over filling, gently pressing against filling as you go. Cut phyllo crosswise into thirds and then cut in half lengthwise to form 6 pieces (6 x 6 1/2-in each).(While forming the phyllo crust, make sure to keep your stack of phyllo covered with damp paper towels and plastic wrap to prevent it from drying out.) Top with third phyllo sheet coat with cooking spray. Top with second phyllo sheet coat with cooking spray. 600 g Sweet Shortcrust Pastry Pie dough (US) 8 Galaapples peeled, cored and diced evenly cup white sugar 1 tblsp lemon juice 1 tsp ground cinnamon. Place one inch apart on an ungreased baking sheet. Fold the edges of the dough over the apples, leaving the centers open. Peel, core and halve the reserved apples, then cut into even-sized slices. Top each apple ring with 2 teaspoons of the cinnamon sugar mixture. To make crust, place 1 phyllo sheet on a large cutting board coat with cooking spray. Place one apple ring onto each circle of dough.To make filling, combine both sugars and cinnamon in a large bowl add apples and toss to coat.Spray a large baking sheet with cooking spray. Move oven rack to lower third of oven.