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Caramel Apple Mini Pies
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2 cups peeled, cored, finely chopped apples

1/4 cup firmly packed brown sugar

1 tablespoon all-purpose flour

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1 sheet (from 17.3-ounce package) frozen puff pastry, thawed in refrigerator


1/4 cup Land O Lakes® Butter

1/4 cup caramel ice cream topping

1/2 cup powdered sugar

How to make

  1. STEP 1

    Heat oven to 400°F. Line baking sheet with parchment paper; set aside.

  2. STEP 2

    Combine apples, brown sugar, flour, cinnamon and salt in bowl; mix well. Set aside.

  3. STEP 3

    Roll out cold puff pastry on lightly floured surface to 14-inch square. Cut dough in half crosswise; cut into thirds lengthwise to form 6 rectangles. Spoon about 1/3 cup apple mixture onto half of each dough rectangle, to 1/2 inch of edges. Brush outside of pastry with water. Fold dough over filling; press firmly to seal. Press around edges with fork to seal; cut 3 small slits in top of each pastry. Place, 2 inches apart, onto prepared baking sheet.

  4. STEP 4

    Bake 20-22 minutes or until deep golden brown. Cool 15 minutes on cooling rack.

  5. STEP 5

    Melt butter in 1-quart saucepan over medium-low heat. Continue cooking 3-4 minutes or until deep golden brown. Remove from heat. Stir in caramel topping. Add powdered sugar; beat with whisk until smooth. Drizzle over mini pies.

Tip #1

Puff pastry is much easier to roll and fill when it is cold. Keep refrigerated until ready to use.

Tip #2

For easy clean-up while drizzling mini pies, place wire cooling rack over waxed or parchment paper to catch drips.

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