Miso Apple Pie Puff Pastry Bites

A platter of mini apple pie bites dusted with icing sugar.

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Miso Apple Pie Puff Pastry Bites

The BEST warming dessert, in mini bite-sized form! These gorgeous little apple pie puff pastry 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.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Keyword: apple pie bites

Servings: bites

Calories: 403kcal

Author: Kate Phillips

Equipment

Mini muffin pan

Ingredients

For the apple pie bites -

350 g 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 -

⅓ cup tahini paste
⅓ 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 350°F (180°C) 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 doesn'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 of 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 ⅓ cup of tahini with ⅓ cup of date syrup (or maple syrup) and a big pinch of sea salt. Add a 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.

Nutrition