Apple Walnut Tassies

Pressing a square of puff pastry into muffin tin cups creates ideal shells for a buttery apple, walnut and brown sugar filling. This is so much easier than making pie pastry!
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 25 minutes
  • cool: 20 minutes
  • Serves: 18

Recipe

Ingredients

  • 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 egg
  • 3/4 cup packed brown sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1 large apple, peeled and diced (about 1 cup)
  • 1/3 cup finely chopped walnuts
  • 2 tablespoons confectioners’ sugar
  • 1 pint vanilla ice cream(optional)

Directions

  1. Heat the oven to 350°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into an 18x9-inch rectangle.  Cut into 18 (3-inch) squares.  Press into 18 (2 1/2-inch) muffin-pan cups.

  3. Beat the egg, brown sugar, butter and vanilla extract in a medium bowl with a fork or whisk until the mixture is smooth.  Stir in the apples and walnuts.  Spoon the apple mixture into the muffin-pan cups.

  4. Bake for 25 minutes or until the pastries are golden brown. Let the pastries cool in the pans on wire racks for 10 minutes.  Remove the pastries from the pans and let cool completely on wire racks.  Sprinkle with the confectioners' sugar and serve with the ice cream, if desired.

Tartlets Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut - a folded edge will not rise and puff.

Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.

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