I made small and cute mini apple pies with plenty of seasonal apples

I made a grid pattern with the cut side of the pie facing up to preserve the texture.

After making the pattern, I put it in the freezer for a while to harden it before cutting it so that the shape doesn’t get messed up

I boiled the apples with maple syrup so that it has a good flavor and isn’t too sweet, so it’s not too burdensome to eat

Ingredients

| Puff pastry

100g Cold water
5g Salt
280g Cake flour
190g Cold unsalted butter

| Apple compote

360g Apple
20g Sugar
20g Maple syrup
2g Cinnamon powder
6g Cornstarch
10g Lemon juice

Oligosaccharides

[Cooking Process]

Making Puff Pastry

1. Dissolve salt in cold water thoroughly.
2. In a bowl, add cake flour and cold butter. Use a scraper to cut the butter into pea-sized pieces while mixing.
3. Add the cold water mixture from step 1 and mix until the dough forms a single mass. Wrap it in plastic wrap and chill in the refrigerator for 1 to 1.5 hours.

Making Apple Filling
4. Peel, core, and chop the apples, then place them in a pot.
5. Add sugar, maple syrup, cinnamon powder, cornstarch, and lemon juice, and mix well.
6. Cook over medium-low heat, stirring constantly, for about 7–10 minutes until the apples are tender.
7. Remove from heat, let cool to lukewarm at room temperature, then chill in the refrigerator.

Assembling the Puff Pastry and Apple Filling
8. Dust the chilled puff pastry with bread flour, roll it out thinly, and fold it into thirds twice.
(Use finely ground bread flour as dusting flour for the best results.)
9. Chill in the refrigerator for 40 minutes to 1 hour, then repeat the rolling and folding process twice more.
10. Chill for another hour, then roll it out and cut it into thin strips.
11. Arrange the strips with the cut sides facing up to create a lattice pattern and trim the edges.
12. Chill the lattice in the refrigerator for 30 minutes (or in the freezer for 10 minutes), then cut out 7 cm circles using a round cutter.
13. Refrigerate the cut pieces. Gather the remaining dough, roll it out, and chill for about 30 minutes.
14. Use a 10 cm round cutter to cut the dough and press it into molds, then fill with the apple mixture.
15. Place the 7 cm lattice puff pastry on top and gently press the edges to seal.
16. Bake in a preheated oven at 200°C (392°F) for 30–35 minutes. After baking, brush the tops with starch syrup for a glossy finish. (Preheat the oven to 220°C/428°F beforehand.)