Ingredients
2 large, Jersey Fresh apples, cut into 1/4″ pieces
2 boxes buff pastry, thawed
2/3 cup caramel sauce
1/2 cup walnuts, crushed (optional)
Flaky sea salt, to taste
1 egg, slightly beaten
Vanilla ice cream, for serving (optional)
Steps
20m prep time / 15m cook time
1. Place the rack in the center of the oven and preheat to 425 degrees
2. Unfold pastry onto a flat surface. Use a 3" circular biscuit cutter to cut out rounds (you should have 36 rounds)
3. Place half of the rounds on parchment-lined, rimmed baking sheets. Spoon 1 tablespoon of apples into the center leaving a 1/4" border. Top apples with 1 tsp caramel, some walnuts (if using) and a pinch of sea salt
4. Brush pastry border with water. Top each filled round with a second round. Using a fork, crimp edges together sealing to avoid any leaking
5. Brush tops with egg
6. Cut a couple small slits into the top of each pie
7. Bake pies, rotating sheets halfway through, until golden brown, about 15 minutes.
8. Serve warm (with a scoop of vanilla ice cream if you'd like!)
2. Unfold pastry onto a flat surface. Use a 3" circular biscuit cutter to cut out rounds (you should have 36 rounds)
3. Place half of the rounds on parchment-lined, rimmed baking sheets. Spoon 1 tablespoon of apples into the center leaving a 1/4" border. Top apples with 1 tsp caramel, some walnuts (if using) and a pinch of sea salt
4. Brush pastry border with water. Top each filled round with a second round. Using a fork, crimp edges together sealing to avoid any leaking
5. Brush tops with egg
6. Cut a couple small slits into the top of each pie
7. Bake pies, rotating sheets halfway through, until golden brown, about 15 minutes.
8. Serve warm (with a scoop of vanilla ice cream if you'd like!)