Apple hand pies

Aaaand the sun is already gone again… But don’t worry, if you bake some of these apple hand pies and serve them with a scoop of vanilla ice cream, it will feel like summer 🙂 That’s at least what I thought before making these delicious triangles.

These hand pies are just perfect for someone who loves a good flaky puff pastry with a bit of sweet and sour fruit (I used the same rough puff pastry recipe as always). If you would like to have more filling than pastry, you should use another folding technique, maybe like this. There are tons of apple hand pie recipes out there, but I tried to make my own sugar reduced version, and I was pretty glad with how they turned out. The apple in itself is so sweet, you really don’t need to add some extra sugar, rather have some ice cream aside 😉

For the pastry: For the filling:
250 g strong wheat flour 1 large apple
1 tsp salt 1 pinch of vanilla sugar
250 g cold butter 1/2 tsp honey
150 ml water 1 pinch of cinnamon
1 egg to brush

Sift flour and salt into a bowl. Cut the butter in small cubes and mix them with the flour, such that all butter cubes are covered in flour. Add 2/3 of the water and carefully stir with your fingers until you get a firmer dough. Be careful not to overwork the pastry, if necessary add a little bit more water until you get a soft firm dough. There should be still butter cubes in there. Let it rest in the fridge for at least half an hour.

Flour the counter top and roll the pastry to a rectangular, divide into 3 even pieces with your eyes and fold the ends one by one to the middle like a letter. Turn the pastry by 90° and roll it out again. Fold the outer thirds to the middle again, and let the pastry rest in the fridge for 15 minutes. Repeat at least two more times. If you want to prepare the pastry for another day, or for the freezer, the last step should be the folded letter. Let the pastry rest in the fridge while you prepare the filling.

Wash the apple and core them. Cut them into fine bits without peeling them. Transfer the apple bits to a sauce pan add honey, vanilla sugar and a tablespoon of water and let simmer until the apple has softened into a thick mixture. Season with cinnamon according to taste and set cool down while you roll out the pastry to a large rectangle until it is about 3mm thin. Preheat the oven to 180°C.

Cut pastry lengthwise into 10 cm thick stripes. Then you take one teaspoon of filling and place it in the lower left corner of one of the stripes. Fold the pastry around the filling like you would do with samosas. (I am terrible at explaining this, but here is an explanation with a picture unfortunately in German). After the first two foldings, cut off the pastry diagonally close to the edge of the ready fold hand pie. Continue in the same manner, always folding the triangular twice and then cutting it off. Place the ready hand pies on a sheet with baking parchment. Whisk an egg and brush the apple hand pies. Bake them until they are golden brown at 180°C for about 20 minutes.


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