TENDERFLAKE TEST KITCHEN: SALTED CARAMEL HAND PIES

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I’m excited to be back on the blog today with another easy and fall inspired recipe with Tenderflake Puff Pastry. Once again, I”ll be using my favourite Tenderflake product, the Rolled Puff Pastry Sheets, to share a simple and tasty dessert that’s just perfect for this time of year. These Salted Caramel Hand Pies are beyond easy to put together but taste oh so good! I mean, who doesn’t like a little sweet and salty dessert?!

I like making these in all different sizes and with the Tenderflake Rolled Puff Pastry Sheets it’s so easy to do so. Mini ones for kids and those looking for a small dessert, and larger ones for those who love their sweets! They’re both a breeze to put together and are the perfect hand held dessert!

Apples and caramels are the essential fall ingredients, and with a little help from the flakiest pastry around, they make the most charming end of meal addition! Bonus? Tenderflake Puff Pastry does all the work for you, which means a stress free dessert making experience! Plus they use simple ingredients that give your dessert that homemade feel that we all want, especially in the fall time!

Read on for these super easy hand pies and Happy October!

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Salted Caramel Hand Pies

Yields 3-6 pies

You’ll need:

  • 3 apples cored and diced
  • 1 tbsp flour
  • 1 tsp cinnamon
  • Juice of 1/2 lemon
  • 1 tbsp brown sugar
  • 1/2 cup caramel sauce
  • 1/2 tsp salt + 12 tsp sea salt
  • 1 egg, whisked and set aside for egg wash
  • 2 sheets Tenderflake Puff Pastry Rolled Sheets

Make sure to remove puff pastry sheets from freezer 8 hours before use and set aside in the fridge, or 2 hours at room temperature

Preheat oven to 350 degrees Fahrenheit.
In a medium sized mixing bowl, combine apples, flour, cinnamon, brown sugar and lemon. Mix well.

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Add in caramel sauce and regular salt. Toss to combine.

Roll out puff pastry sheet on a clean work space. Place parchment paper that came in packaging directly on your baking sheet.

Cut out various circles with a biscuit cutter or any other round object with a sharp edge. Try not to use anything smaller than 3 inches. I like 6 inches for larger pies, and 4 inches for the smaller ones!

Fill centre of puff pastry circle with apple caramel mixture. Lightly brush egg wash around the centre, coating the circumference of the puff pastry. Gently lift one edge over the apple mixture, placing it directly on top of the other edge. Press down with your fingers, creating a half moon.
Optional: Use a fork to make small indentations around the pie

Brush the top of the hand pie with more egg wash.
Repeat until all pies are ready.
Using a very sharp knife, make three small cuts on pie. This will let it cook better in the oven!

Place in oven for 15- 20 minutes or until golden. The smaller ones will cook quicker, while the larger ones will take the full 20 minutes.

Remove from oven and sprinkle with sea salt.

Serve and enjoy!

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This post was sponsored by Tenderflake Puff Pastry. As always opinions are my own. Tenderflake Puff Pastry is a product I routinely use in my kitchen and I’m proud to have paired with them! For more recipes and inspo, head onto their website here!

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