We’ll be keeping it low key this Thanksgiving and will likely spend it with my grandparents and in-laws. I’ll be making these personal apple “pies” for everyone using Pepperidge Farm® Puff Pastry Sheets. I hadn’t used these before, so we did a trial run. Oh my goodness! They’re so simple to use and the perfect ingredient for a holiday dessert or appetizer.
- 1 box Pepperidge Farm® Puff Pastry
- 2 large apples (I used Granny Smith here but will likely use red apples for Thanksgiving.)
- 1 teaspoon lemon juice
- 2 teaspoons flour
- 3 tablespoons organic brown sugar
- 1 teaspoon cinnamon
- 1 pinch of nutmeg
- 1 beaten egg
1. Preheat the oven to 400 degrees.
2. Thaw out the Puff Pastry according to the packaging directions. (30-40 min.)
3. Peel, core, and chop apples. (You may notice that I didn’t peel my apples in the photos. This is really up to you but most people peel to avoid and sticking while eating.)
4. Add chopped apples to a mixing bowl and combine flour, lemon juice, sugar, cinnamon, and nutmeg.
5. Once thawed, roll out the Puff Pastry Sheets onto a floured surface. Cut wear scored into 3 and then once across the middle in the opposite direction. There should be 6 pieces, yielding 3 “pies” per roll. There are 2 rolls.
6. Spoon apple mixture into the center of one of the Puff Pastry Sheets. Brush the edge with beaten egg.
7. Cut an L shape into the center of the top sheets and place on top of the fillings to create pockets. Seal and decorate by pressing the edges down with a fork. Fold back the L shape on top to allow for venting.
8. Using the beaten egg, brush the sides and on/around the open vent. This egg wash will bring out the pastry’s golden color.
9. Place the pies onto a cookie sheet and back for 20 min.
10. Serve warm, a la mode. Enjoy the light, airy, and golden flakey deliciousness!