The BEST warming dessert, in mini bite-sized form! These gorgeous little apple pie bites are a wonderful, easy party food idea. Plus, there;s no need to peel the apples first. They’re packed with cinnamon and unconventional miso paste to give them a very moreish edge.
Why is everything so much more fun when it’s in mini form!? An apple pie is great, but an apple pie you can eat in one hand, with a cocktail in another? Perfection.
I normally go for savory options when I’m catering for parties, but it’s a nice change to have a couple of quick, easy sweet options you can bring out a little later in the evening.
And these little apple pie bites are always a crowd pleaser. They use ready rolled puff pastry for ease, and there’s no need to peel the apples first. I don’t think it makes a difference here and it saves you a lot of time. The miso paste may be unconventional but I promise it works – the sweet, salty combination is always a winner and I urge you to try it out.
I love to cut out little pastry stars to top the pies with too, but you don’t have to. Plus, that salted tahini caramel sauce? You’ll be drizzling it over granola, pancakes, slathering it on toast…it’s a three ingredient wonder and truly so delicious.
Ingredients
- Apples. Choose your favorites – I’m using quite a sweet apple here, but any will do. Cooking apples will give you a lovely, soft result.
- Brown sugar. I prefer using brown sugar for the caramel flavor, but regular white sugar will be fine, or you could also use honey.
- Miso paste. White miso paste is best – it’s less intense than other varieties.
- Puff pastry. I’m using ready-rolled puff pastry for ease, but you could get a block of pastry and roll it out yourself. Try to go for all butter puff pastry if you can.
For the tahini salted caramel sauce, you’ll need tahini paste, date syrup or maple syrup and flaky salt.
How to make them
Chop the apples into bite-sized chunks, then add them to a pan with the sugar, cornstarch, cinnamon and miso paste. Cook until lovely and soft and sticky.
Roll out the puff pastry and cut into small squares. Grease your mini muffin pan, then press the puff pastry squares into the pan. Spoon in the apple mixture, then place a star on top if you like. Brush the edges with egg wash, then pop into the oven until golden.
Mix the salted tahini caramel when they’re in the oven. Dust with powdered sugar , then serve with the tahini caramel for dipping and drizzling.
Got a question?
There are a couple of ways you can get ahead with this recipe. The apple pie filling can be made five days ahead of time and then stored in the fridge until you’re ready to make the bites, as can the salted tahini caramel sauce. You can also fill the bites and pop them into the fridge for a few housrs, then bake them when you’re ready. And once baked, they’ll keep well in the fridge for 3 to 4 days.
Watch how to make them
Like this recipe? Here are more sweet treats to try
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Miso Apple Pie Puff Pastry Bites
- Total Time: 40 minutes
- Yield: 24 bites 1x
Description
The BEST warming dessert, in mini bite-sized form! These gorgeous little apple pie bites are a wonderful, easy party food idea. Plus, there;s no need to peel the apples first. They’re packed with cinnamon and unconventional miso paste to give them a very moreish edge.
Ingredients
For the apple pie bites –
- 350g apples (roughly 3 large apples)
- 2 tablespoons brown sugar
- 2 teaspoons cornstarch (cornflour)
- 1 tablespoon cinnamon
- 2 teaspoons white miso paste
- 1 sheet of ready-rolled puff pastry
- 1 egg
- 1 tablespoon milk (or water)
- Powdered (confectioners) sugar, for dusting (optional)
For the salted tahini caramel sauce drizzle –
- 1/3 cup tahini paste
- 1/3 cup of date syrup
- Flaky sea salt
- Water to thin, if needed.
Instructions
- Prepare your miso apple filling. Chop your apples into quarters, then chop out the core. Chop into little bite-sized pieces, then add to a saucepan over medium heat, along with 2 tablespoons of brown sugar, 2 teaspoons of cornstarch, 1 tablespoon of cinnamon, 2 teaspoons of miso paste and a splash of water.
- Cook the miso apple filling. Cook, stirring occasionally for about 15 minutes, until the apples are soft and sticky. If it looks a little dry, just add a little more water. Remove from the pan and pop into the fridge to cool. PRO TIP: You can make the apple pie filling five days ahead of time if you like, then just fill and bake when you’re ready.
- Prepare your muffin pan. While the filling cools, heat your oven to 360F/180C fan bake and grease your mini muffin pan with butter, or oil. Roll out your puff pastry sheet, and slice it into little squares, approximately 2.5″ by 2.5″. I like to cut a test piece first, to make sure it fits in the pan. If you’d like to make puff pastry stars to top the pies with, leave a little strip of pastry at the end uncut so you can cut your stars out. Press each pastry square into the pan.
- Fill your bites. Spoon the apple pie filling into the puff pastry cups, leaving a little room at the top so the filling doensn’t overflow. Crack your egg into a mug and add 1 tablespoon of milk (or water). Use a fork to mix well – this is your egg wash). If you’re using them, place the pastry stars on top the apple filling. Brush the star and the edges of the pastry with the egg wash, then pop into the oven for 15 – 20 minutes, until deeply golden and bubbling.
- Make the salted tahini caramel. While the apple pie bites are in the oven, use a fork to mix 1/3 cup of tahini with 1/3 cup of date syrup (or maple syrup) and a big pinch of sea salt. Add little water if the sauce is quite thick and mix well to combine.
- Drizzle and serve. Remove the muffin pan from the oven and carefully remove the bites from the pan and set on a wire rack. Dust with powdered sugar if you like, then serve with the tahini caramel on the side for dipping.
Notes
PREP AHEAD: The apple pie filling can be made five days ahead of time and then stored in the fridge until you’re ready to make the bites, as can the salted tahini caramel sauce. You can also fill the bites and pop them into the fridge for a few housrs, then bake them when you’re ready. And once baked, they’ll keep well in the fridge for 3 to 4 days.
INGREDIENT NOTES: The miso paste adds a gorgeous deep flavor that works brilliantly with the sweet apple so I highly recommend trying it if you can. If you can’t find it, you can skip it, but add a tiny pinch of salt to the apples if you do.
- Prep Time: 10
- Cook Time: 30
- Category: baking
- Method: oven
- Cuisine: american
Nutrition
- Serving Size: 3 bites
- Calories: 403
- Sugar: 7.4g
- Sodium: 175.5mg
- Fat: 25g
- Saturated Fat: 3.8g
- Unsaturated Fat: 19.8
- Trans Fat: 0g
- Carbohydrates: 38.7g
- Fiber: 2.6g
- Protein: 6.7g
- Cholesterol: 46.6mg
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