Apple Spice Hand Pies
Sautéed apples are scented with cinnamon, nutmeg, cloves, ginger and lemon, then baked in a flaky golden pastry. This is my take of snack-size apple turnover.
1 package frozen puff pastry, thawed
2 large apples, peeled, cored and diced
1/3 cup granulated sugar
A pinch of kosher salt
1 tablespoon Apple Pie Spice
Line a rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
In a saucepan over medium heat add the apples, sugar, salt and Apple Pie Spice. Cook for 8 to 10 minutes or until the apples are tender. Remove from heat and cool to room temperature.
Roll out the puff pasty to a 1/8 inch thickness. Use a 4 inch round cookie cutter to cut out 7 circles.
Spoon 1 to 2 tablespoons of the apple filling into the middle of each circle. . Use a pastry brush dipped in water to paint the edge. Fold the dough in half creating a semi-circle and press to seal with your fingertips. At this point these can be frozen. Thaw overnight in the refrigerator then follow the remaining instructions to bake.
Cut a few slits in the middle of each pie, allowing steam to vent.
Bake for 18-20 minutes or until golden brown. Cool 5 minutes before serving.
Demerara sugar can be sprinkled on top of each pie.