It’s autumn and apples are now in abundance but also very tasty. Apple pies and mini apple pies have their honor every year at this period. The recipe for the apple pies that I’m giving you here will blow your mind of the simple and the few ingredients they need and how impressive they are.

I am sure that you will make this recipe again and again and no one will ever say no to one, let alone two more apple pies…

Don’t wonder about the color of the apples in these apple pies. They are equally impressive with red apples, but also with green and pink lady varieties.


Yields6 ServingsDifficultyBeginner

Prep Time20 minsCook Time40 minsTotal Time1 hr

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 2 large apples
 ½ lemon, juice only
 ¼ cup honey or for vegans use maple syrup or agave syrup or even jam
 3 tbsp grounded cinnamon (optional)
 butter or plant based butter for brushing the cupcakes pan
 icing sugar for decoration (optional)

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Remove the puff pastry from the freezer and leave it on the counter for at least 6-8 hours.

2

Pour water and the juice of a half lemon into a medium-sized bowl.

3

Cut the apples in half and remove the pits and the stem.

4

Using a very sharp knife or mandoline, cut the apples into thin slices of about 3mm/ 1/8” and immediately place them in the bowl with water & lemon juice to prevent browning them.

5

Place the bowl of apples in the microwave for about 4 minutes, until they are soft and flexible.

6

Preheat the oven to 180°C / 350°F.

7

Unroll the puff pastry and place it on a baking sheet. Moisten your hands with water and smear the entire surface of the puff pastry on both sides. Cover it with a sheet of greaseproof paper and so between the greaseproof papers, with the help of a rolling pin, open/enlarge the sheet to be about 25X30cm/ 9X12”.

8

Cut the puff pastry sheet into six wide strips approx. 5cm/2”.

9

Brush each strip with 1-2 teaspoons of honey or other syrup or jam. Optionally sprinkle with grounded cinnamon.

10

On the top half along the strip, place the apple slices on the puff pastry, overlapping half of the apple slice at a time.

11

Fold the bottom of the puff pastry and carefully roll it. Press the edge to seal.

12

While you are folding the puff pastry, if it is breaks or tears, don't worry because it will come together during baking.

13

Transfer the roses to a well-buttered cupcakes pan. If you have a silicone cupcakes pan, it is not necessary to butter them.

14

Bake for about 40 minutes, or until takes a golden brown color. If you have a strong oven and you can see that the apples on top are starting to burn, cover them with aluminium foil for the last 15 minutes.

15

Wait 10 minutes for them to cool and sprinkle the rose apple pies with icing sugar if you want, before serving.

Ingredients

 2 large apples
 ½ lemon, juice only
 ¼ cup honey or for vegans use maple syrup or agave syrup or even jam
 3 tbsp grounded cinnamon (optional)
 butter or plant based butter for brushing the cupcakes pan
 icing sugar for decoration (optional)

Directions

1

Remove the puff pastry from the freezer and leave it on the counter for at least 6-8 hours.

2

Pour water and the juice of a half lemon into a medium-sized bowl.

3

Cut the apples in half and remove the pits and the stem.

4

Using a very sharp knife or mandoline, cut the apples into thin slices of about 3mm/ 1/8” and immediately place them in the bowl with water & lemon juice to prevent browning them.

5

Place the bowl of apples in the microwave for about 4 minutes, until they are soft and flexible.

6

Preheat the oven to 180°C / 350°F.

7

Unroll the puff pastry and place it on a baking sheet. Moisten your hands with water and smear the entire surface of the puff pastry on both sides. Cover it with a sheet of greaseproof paper and so between the greaseproof papers, with the help of a rolling pin, open/enlarge the sheet to be about 25X30cm/ 9X12”.

8

Cut the puff pastry sheet into six wide strips approx. 5cm/2”.

9

Brush each strip with 1-2 teaspoons of honey or other syrup or jam. Optionally sprinkle with grounded cinnamon.

10

On the top half along the strip, place the apple slices on the puff pastry, overlapping half of the apple slice at a time.

11

Fold the bottom of the puff pastry and carefully roll it. Press the edge to seal.

12

While you are folding the puff pastry, if it is breaks or tears, don't worry because it will come together during baking.

13

Transfer the roses to a well-buttered cupcakes pan. If you have a silicone cupcakes pan, it is not necessary to butter them.

14

Bake for about 40 minutes, or until takes a golden brown color. If you have a strong oven and you can see that the apples on top are starting to burn, cover them with aluminium foil for the last 15 minutes.

15

Wait 10 minutes for them to cool and sprinkle the rose apple pies with icing sugar if you want, before serving.

Gluten Free Apple Rose Pies & Vegan

  • Don’t care about the color of the apples in these apple pies. They are equally impressive with red apples, but also with green and pink lady varieties.
  • It is necessary to place them, as soon as you slice them, in the water with the lemon juice, so that they do not turn brown.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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