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Valentine’s Day Mini Apple Pies with buttery, cinnamon-spiced apple filling enclosed in heart-shaped flaky puff pastry, topped with a sweet powdered sugar glaze and sprinkles.

  • Total Time: 40-45 minutes
  • Yield: 12-16 mini pies (depending on cutter size and number of pastry sheets) 1x

Ingredients

Scale
  • 4 medium Granny Smith apples, diced into bite-size pieces
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons melted unsalted butter
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • Pinch of salt (plus extra for sprinkling)
  • 2 to 4 sheets puff pastry, thawed
  • Flour (for rolling out pastry)
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup powdered sugar
  • 2 teaspoons milk (plus more as needed)
  • Sprinkles (optional, for decoration)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a medium bowl, toss diced apples with lemon juice.
  3. Add melted butter, brown sugar, cinnamon, and a pinch of salt to the apples; mix well to coat evenly.
  4. Lightly flour your work surface and roll out thawed puff pastry until evenly flattened.
  5. Using a heart-shaped cookie cutter, cut out double the number of pastry shapes needed for top and bottom crusts.
  6. Place bottom pastry hearts on a parchment-lined baking sheet, spacing about 1 inch apart.
  7. Fill each bottom heart with the apple mixture, leaving a 1/2 inch border around edges.
  8. Brush the edges of the bottom hearts with beaten egg.
  9. Place a second heart-shaped pastry on top of each and crimp edges with a fork to seal.
  10. Cut three small slits or a tiny heart shape in the center of each pie to allow steam to escape.
  11. Brush tops of pies with beaten egg and lightly sprinkle with salt.
  12. Bake pies for 18-21 minutes or until golden brown and puffed.
  13. Transfer pies to a wire rack to cool completely.
  14. While pies cool, prepare frosting by mixing powdered sugar and milk starting with 2 teaspoons, adding more milk as needed to achieve a drizzle consistency.
  15. Drizzle frosting over cooled pies and sprinkle with colorful sprinkles if desired.

Notes

Use a larger heart cutter first; use smaller cutters with leftover pastry for additional pies if filling remains., Pre-cut parchment sheets fit perfectly for baking sheets and ease cleanup., If butter is salted, you may omit additional salt in filling., Leftover pies store well at room temperature (up to 2 days) or refrigerated (up to a week). Warm in oven or toaster oven before serving., Assemble pies a day ahead and store covered in the fridge; bake straight from fridge, adding 1-2 minutes to baking time., Variations include using different apple varieties, adding raisins or nuts, substituting nutmeg or allspice for cinnamon, drizzling caramel sauce instead of frosting, or using other shaped cookie cutters., Serve warm or room temperature with vanilla ice cream, whipped cream, coffee, or tea.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 18-21 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini pie
  • Calories: Approximately 180-220 calories per mini pie (estimate)
  • Fat: 10g per serving
  • Carbohydrates: 25g per serving
  • Protein: 2g per serving