Mini Puff Pastry Pie Bites
Who likes puff pastry?!
I do, I do!
Seriously. It’s like pretty much the most amazing thing ever. Buttery, flakiness that just melts in your mouth. OH. MY. GOODNESS.
So this is, in fact, the cheater version. I have attempted making homemade puff pastry a couple times, quite unsuccessfully. I need to try it again and probably will soon but for now, I’m sticking to the store bought stuff…
Especially for quick throw together treats like these – now fresh croissants would be a different story. But when you just need something quick, this is great. Thaw, cut, bake, done.
Love.
So I am including 2 different delectable recipes here. One for an apple cranberry combo, my husband’s favorite pie in the world. He calls it ‘Crapple’.
The second recipe is a blueberry, uses frozen blueberries and raspberry jam to give it a bit of tartness, the juices sort of caramelize and it’s just delish.
I made the blueberry ones for breakfast last Saturday morning and the kids were off playing when they came out of the oven, so I photographed them and then ate like 4 and then the hubbs came in and found them and finished off the rest.
The kids never had a chance.
Poor things. I still am not entirely certain what they ended up eating for breakfast since I had to go feed the goats at that point.
- FOR THE APPLE CRANBERRY BITES
- 1 apple, peeled and diced (I cut into chunks and then diced it to make the pieces pretty small)
- ½ cup fresh cranberries (My hubby likes the cranberries to pop in his mouth so I leave them whole, feel free to chop if you prefer)
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- 2 tablespoons flour
- pinch of salt
FOR THE BLUEBERRY BITES - 2 cups frozen blueberries, no need to thaw
- 3-4 tablespoons raspberry jam (enough to coat all the blueberries)
FOR ASSEMBLY - 1 sheet frozen puff pastry dough, thawed
- soft butter for coating the pan
- TO MAKE THE APPLE CRANBERRY FILLING
- In a medium mixing bowl, combine the apples, cranberries, sugar, cinnamon, flour and salt.
- Mix until the apples are evenly coated and are starting to give off some of their juice.
- Proceed to assembly instructions
TO MAKE THE BLUEBERRY FILLING - Place the blueberries in a small mixing bowl, add the raspberry jam and toss to coat.
- Proceed to assembly instructions.
TO ASSEMBLE THE BITES - Preheat the oven to 375º.
- Using a pastry brush or your fingers, thickly brush the soft butter into the cups on a muffin tray, the puff pastry can really stick so get a good coat on there.
- Cut the puff pastry dough into 12 squares and place one square into each muffin cup, pushing the center down a little so it forms a little cup to put the filling into.
- Place about 1 - 2 tablespoons of filling into each cup
- Bake until the puff pastry is cooked through, about 20-30 minutes (30 for altitude above 7000ft).
- Allow to cool in the pan about 5 minutes and then use a spoon to scoop each one out, serve hot with freshly whipped cream, vanilla ice cream or just plain!
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
