Tag: mini pies

Caramel Apple Blossoms

Posted on by Mari Vasseur
Caramel Apple Blossoms by Brownie Mischief

Whether you call them apple blossoms, apple dumplings, apple roses or mini apple pies, these are cute, delicious little apple pastries. I made them because I was craving apple pie, but I didn’t have enough apples to bake one. I didn’t invent them, and I don’t know who did, but I’ve had frozen ones and I’ve seen them on restaurant menus. I thought it would be fun to make them, and it was! I could’ve just put some pie dough in muffin cups and made quick little pies, but flower shaped things automatically get extra points for cuteness. And if you know me, you know I love my cute bakes!

Caramel Apple Blossoms

Print Recipe
Course Dessert
Servings 12 blossoms

Ingredients
  

Topping

  • 3 tablespoons (38g) packed brown sugar
  • 3 tablespoons (15g) quick oats not instant oats
  • 1 tablespoon (21g) all purpose flour
  • 1 dash fine sea salt
  • 1 tablespoon (14g) unsalted butter, melted
  • â…› teaspoon ground cinnamon

Blossoms

  • 2 cups (198g) peeled, cored diced apples 1/4-inch pieces
  • ½ teaspoon lemon juice
  • ¼ cup (50g) packed brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 ½ teaspoons all purpose flour
  • ½ teaspoon ground cinnamon
  • â…› teaspoon fine sea salt
  • 2 crust unbaked pie dough , purchased or homemade
  • egg wash 1 egg whisked with 1 tablespoon of water
  • ¼ cup (82g) caramel sauce, purchased or homemade

Instructions
 

  • In a medium-size bowl, mix together all of the topping ingredients. Set aside in the refrigerator until ready to use.
  • In a large bowl, toss the apples with lemon juice. Add the brown sugar, granulated sugar, melted butter, flour, cinnamon and salt to the apples. Stir until well combined.
  • Line a large baking sheet with parchment paper.
  • On a lightly floured surface, roll the pie dough to 1/8-inch thickness. Cut out twelve 5-inch blossom shapes*, re-rolling the dough scraps as needed.** Lightly mark a 2-inch circle in the center of each blossom. Make cuts between the petals to separate them, just up to the edge of the center circle. Top each blossom with about 2 generous tablespoons of apples.
  • Brush the dough petals with egg wash. Form blossoms by lifting and overlapping each petal 1/2-inch in a spiral pattern similar to a rose. Tuck the last petal under. Press the petals together to seal so the filling won't leak.
  • Top each blossom with a spoonful of topping. Place in the refrigerator to chill for 30 minutes to 1 hour. Don't skip this step. This will help the blossoms keep their shape.
  • Preheat oven to 375ºF (190ºC). Brush the blossom dough all over with egg wash. Wipe any drips off of the parchment paper. Bake until the crust is golden brown and filling is starting to bubble, about 23-28 minutes. Transfer the blossoms to a cooling rack to cool for a few minutes before serving warm or serve at room temperature. Drizzle the blossoms with caramel sauce.

Notes

*I used a 5-inch blossom cutter. To find a blossom cutter, click here.
**If you need to  re-roll your  pie dough scraps, press the scraps together, cover and let rest in the refrigerator for several minutes to help avoid shrinkage.
Keyword pastry

Mini Chocolate Hand Pies for Pi Day

Posted on by Mari Vasseur

Mini Chocolate Hand Pies by Brownie Mischief

Pi Day is a day to celebrate mathematics, or more specifically, the ratio of a circle’s circumference to it’s diameter. While I do appreciate math for it’s precision, I also feel a bit annoyed at math for making my brain hurt! Ok, I’m sorry math. I forgive you. I do need you! How would I bake without you? So today I will celebrate math (and also my love for puns) with these tender, fudgy mini hand pies!

Mini Chocolate Hand Pies by Brownie Mischief

Since pi is all about circles, I used a 2 3/4-inch circle cutter to make round pies, but you can cut them into any shape you like. You could cut larger circles, fold them in half and call them empanadas. Rectangles are very popular with Pop Tart fans and you don’t need a special cutter, but a ruler would be helpful. I think squares would be cute, too! Whatever your shape of choice, math is always there to help!

I used a stencil to add some powdered sugar polka dots to my mini pies. I may have gone a little overboard with my circles, but who’s going to stop me? I think they look pretty cute, but If you don’t have a stencil, a sprinkle or two of powdered sugar will do just fine! Alternately, you could drizzle them with some melted white chocolate. I had a bit of white chocolate on hand, so I can confidently say, that version is yummy too!

Mini Chocolate Hand Pies

by Mari Vasseur
Mini chocolate pies with fudgy filling and a tender chocolate crust.
Print Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Course Dessert
Servings 10

Ingredients
  

Crust

  • 1 â…› cup (142g) all purpose flour, sifted plus more for your work surface
  • 3 tablespoons (17g) unsweetened cocoa powder
  • 1 tablespoon (12g) granulated sugar
  • â…› teaspoon fine sea salt
  • â…› teaspoon baking powder
  • ½ cup (113g) cold, unsalted butter, cubed
  • 3 ounces (85g) cold cream cheese, cubed
  • 3 tablespoons (45ml) cold water, divided
  • ½ of 1 whisked egg

Filling

  • ½ cup (85g) bittersweet or semi-sweet chocolate chips *see notes
  • â…“ cup (107ml) sweetened condensed milk

Finishing Touches

  • 2 tablespoons (15g) powdered sugar optional
  • OR 2 tablespoons (22g) melted white chocolate optional

Instructions
 

Crust

  • In a large bowl, sift together the flour, cocoa powder, sugar, salt and baking powder until well blended.
  • Use a pastry cutter or your fingertips to work the butter and cream cheese into the flour mixture until it resembles pea-sized crumbs.
  • Add 2 tablespoons (30ml) of the cold water to the mixture. Stir gently just until the dough comes together.
  • Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Form the dough into a disk. Cover with plastic wrap and chill for at least 1 hour.

Filling

  • In a small microwavable bowl, melt the chocolate chips and sweetened condensed milk together in the microwave. Heat for 10-15 second bursts, stirring until smooth. Set aside to cool to room temperature.

Assembly

  • Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
  • In a small bowl, whisk together the egg and remaining 1 tablespoon (15ml) water.
  • On lightly floured surface, roll the dough to 1/8-inch thickness. Cut out 20 rounds with a 2 3/4-inch circle cutter (or cut into desired shapes of your choice).
  • Place 10 dough rounds about 1 inch apart onto the prepared baking sheet. Top each with 1 tablespoon of filling.
    Mini Chocolate Hand Pies
  • With a small pastry brush or your finger, brush the egg mixture around the perimeter of each of the filled dough circles.
  • Top each with the 10 remaining dough circles. Crimp the edges together with a fork. Brush the pies with the remaining egg mixture.
    Mini Chocolate Hand Pies
  • Bake until the crust is crisp and browned, about 15-20 minutes. Transfer to a cooling rack. Sprinkle the cooled pies with powdered sugar or drizzle with melted white chocolate.
  • Mini Chocolate Hand Pies

Notes

*The chocolate chips you use depends on personal preference. Bittersweet chocolate chips give a more intense chocolate flavor, while semi-sweet chocolate chips yield a slightly sweeter finished product.
To find my favorite circle cutters click here.                                                                                  To find the polka-dot stencil click here.