These mini apple pie bites are such an easy way to turn a can of apple pie filling and a box of puff pastry into a cute little dessert. They bake in a mini muffin tin, so you get spiced apple filling, and the perfect bite-size shape without having to crimp or seal anything.
If you love quick apple desserts, this is a great recipe to keep in your back pocket for parties, holidays, or a cozy weekend treat. They are also one of those easy bite size desserts that looks a little fancier than it actually is, but no one has to know!
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Mini Apple Pie Bites Ingredients
- 2 sheets puff pastry, thawed but still cold
- 1 can apple pie filling, about 20 to 21 ounces
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1 teaspoon lemon juice, optional
- 1/2 teaspoon vanilla extract, optional
- 1 to 2 teaspoons cornstarch or flour, only if the filling seems very loose
- 1 egg
- 1 tablespoon water or milk
- Nonstick spray or butter, for greasing the mini muffin tin
How to Make Mini Apple Pie Bites
1. Preheat the oven to 400°F. Lightly grease a mini muffin tin with nonstick spray or butter.
2. Open the can of apple pie filling and scoop the apples into a bowl, leaving behind some of the extra syrupy liquid. You do not need to drain the filling completely. You just want the apples coated, not swimming in sauce.
3. Chop the apple pieces into smaller bits so they fit easily inside the mini puff pastry cups. Stir in the cinnamon, nutmeg, salt, lemon juice, and vanilla extract, if using. If the filling still seems very watery, stir in 1 to 2 teaspoons of cornstarch or flour.
4. Gently unfold the thawed puff pastry sheets. If needed, roll them out just slightly. Cut each sheet of puff pastry into 12 equally sized squares/rectangles (so you should have 24 total)
5. Gently press one puff pastry square into each cup of the greased mini muffin tin. Let the corners stick up slightly. They will puff and brown as they bake.
6. Poke the bottom of each puff pastry cup once or twice with a fork. This helps keep the bottom from puffing too much under the filling.
7. Spoon about 1 1/2 to 2 teaspoons of the seasoned apple filling into each pastry cup. Try to keep the filling below the top edge of the pastry so it does not bubble over too much.
8. In a small bowl, whisk together the egg and 1 tablespoon of water or milk until a smooth egg wash forms
9. Lightly brush the exposed puff pastry edges and corners with egg wash. Try not to let the egg wash pool in the muffin tin or drip too much into the filling.
10. Bake for 14 to 18 minutes, or until the pastry is puffed and golden brown.
11. Let the mini apple pie bites cool in the pan for 5 to 10 minutes before gently lifting them out. The filling will be very hot, and it will set up slightly as it cools.
Pro Tips
- Drain off some of the extra filling liquid. Canned apple pie filling usually has a lot of syrupy liquid. Removing some of it helps keep the puff pastry from getting soggy and helps prevent the filling from bubbling over.
- Add a glaze if you want them sweeter. For a simple glaze, stir together 1/2 cup powdered sugar, 1 to 2 teaspoons milk, and a tiny splash of vanilla. Drizzle over the cooled bites before serving.
- Chop the apples small. Large apple slices can be hard to fit into mini muffin cups. Chopping the filling makes these easier to assemble and easier to eat.
- Do not overfill the cups.Because puff pastry expands as it bakes, you do not need a huge amount of filling in each cup. About 1 1/2 to 2 teaspoons is usually enough.
- Brush only the exposed pastry with egg wash. A light coating on the visible pastry edges will help them bake up golden and pretty. Avoid letting egg wash pool in the bottom of the muffin tin.
- Keep the puff pastry cold. Puff pastry works best when it is thawed enough to unfold, but still cold and firm. If it gets too soft or sticky while you are working, place it back in the fridge for 10 to 15 minutes.
FAQs
Can I use one sheet of puff pastry instead of two?
Yes. If you only use one sheet of puff pastry, you will likely use about half of the can of apple pie filling. You can save the extra filling for another batch, or spoon it over oatmeal, yogurt, pancakes, waffles, or ice cream.
Do I have to drain the apple pie filling?
You do not have to fully drain it, but it helps to leave behind some of the extra syrupy liquid. The filling should be thick and coated, but not soupy.
Can I make these ahead of time?
These are best the day they are baked because puff pastry is crispiest when fresh. You can prep the filling ahead of time and keep it in the refrigerator. Then assemble and bake the apple pie bites when you are ready to serve them.
Can I reheat mini apple pie bites?
Yes. Reheat them in the oven or air fryer at 300°F to 325°F for a few minutes, just until warmed through. The microwave works, but it will make the puff pastry softer.
Can I use homemade apple pie filling?
Yes. Homemade apple pie filling works well as long as it is thick and the apples are chopped small. Avoid using a filling that is too watery.
Can I make these without the egg wash?
Yes. The puff pastry will still bake, but it may not get quite as shiny or golden. You can also brush the edges with a little milk or cream instead.
These mini apple pie bites are simple, cozy, and perfect when you want the flavor of apple pie without making a full pie. The puff pastry makes them flaky and golden, while the spiced apple filling keeps them sweet and classic. Whether you are making quick apple desserts for a fall gathering, Thanksgiving dessert table, or just a fun weekend treat, these little puff pastry cups are an easy recipe to make again and again.
Mini Apple Pie Bites
Ingredients
- 2 sheets puff pastry thawed but still cold
- 1 can apple pie filling about 20 to 21 ounces
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
- 1 tsp lemon juice optional
- 1/2 tsp vanilla extract optional
- 1 - 2 tsp cornstarch or flour only if the filling seems very loose
- 1 egg
- 1 Tbsp water or milk
- Nonstick spray or butter for greasing the mini muffin tin
Instructions
- Preheat the oven to 400°F. Lightly grease a mini muffin tin with nonstick spray or butter.
- Open the can of apple pie filling and scoop the apples into a bowl, leaving behind some of the extra syrupy liquid. You do not need to drain the filling completely. You just want the apples coated, not swimming in sauce.
- Chop the apple pieces into smaller bits so they fit easily inside the mini puff pastry cups. Stir in the cinnamon, nutmeg, salt, lemon juice, and vanilla extract, if using. If the filling still seems very watery, stir in 1 to 2 teaspoons of cornstarch or flour.
- Gently unfold the thawed puff pastry sheets. If needed, roll them out just slightly. Cut each sheet of puff pastry into 12 equally sized squares/rectangles (so you should have 24 total).
- Gently press one puff pastry square into each cup of the greased mini muffin tin. Let the corners stick up slightly. They will puff and brown as they bake.
- Poke the bottom of each puff pastry cup once or twice with a fork. This helps keep the bottom from puffing too much under the filling.
- Spoon about 1 1/2 to 2 teaspoons of the seasoned apple filling into each pastry cup. Try to keep the filling below the top edge of the pastry so it does not bubble over too much.
- In a small bowl, whisk together the egg and 1 tablespoon of water or milk until a smooth egg wash forms
- Lightly brush the exposed puff pastry edges and corners with egg wash. Try not to let the egg wash pool in the muffin tin or drip too much into the filling.
- Bake for 14 to 18 minutes, or until the pastry is puffed and golden brown.
- Let the mini apple pie bites cool in the pan for 5 to 10 minutes before gently lifting them out. The filling will be very hot, and it will set up slightly as it cools.
