Brown Butter Apple Hand pies
Ingredients
- 2 large granny smith apples
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- vanilla extract measure with your heart
- ½ lemon juice
- 4 tbsp unsalted butter browned
- 2 tbsp water
- 1 tsp cornstarch + 2 tbsp water
- 1 egg + water
- Cinnamon sugar on top
- 1 sheet Puff pastry cut into 4's
Instructions
- Preheat oven to 400 degrees
- Peel and dice granny smith apples. In a saucepan, add unsalted butter and begin to brown over medium heat. Stirring constantly until the butter foams and turns golden brown. Make sure you only brown the butter lightly. As soon as the butter starts to turn brown and smell nutty, add in the apples and give them a stir.
- Next, add brown sugar, granulated sugar, cinnamon, nutmeg, vanilla, lemon juice, a pinch of salt, and 2 tablespoons of water. Stir everything together and let the apples simmer until they soften.
- Once the apples are soft, pour in cornstarch slurry to allow the sauce to thicken into a syruppy consistency. You want it to be thick enough to where it doesn't run on the puff pastry. Allow the apples to cool before adding them to the puff pastry.
- Gently, roll out the puff pastry and cut into 4 squares. Add a spoonful to the center of the puff pastry. Then bring both pointed corners together, to create a triangle. Using a fork, crimp the edges. Brush the top of the puff pastry with egg wash, then sprinkle with cinnamon sugar.
- Using a sharp knife, score the dough by making 3-4 slits on top. Be sure not to cut too deep. This will allow steam to release as the hand pies bake.
- Place in the oven and bake for 20-25 minutes, or until the hand pies are golden and noticeably puffy.
- Allow to cool for 5 minutes. Serve warm with a scoop of vanilla ice cream and enjoy.
Notes
Feel free to double this recipe by using 4 apples. Then use both sheets of puff pastry that come in a pack.