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2-Ingredient Apple Pie Cups

2-ingredient apple pie cups bake in a muffin tin with puff pastry turned golden and puffed, filled with spiced apple pie filling. Quick assembly creates easy handheld dessert cups—finish with cinnamon sugar and serve warm with vanilla ice cream.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry and egg wash
  • 1 sheet puff pastry Thawed and cut into 12 squares.
  • 1 egg Beaten with water for egg wash.
  • 1 tbsp water For egg wash.
Apple pie filling and spices
  • 1 can (21 oz) apple pie filling Spiced after mixing with cinnamon and nutmeg.
  • 1 tsp cinnamon Mixed into filling and optional topping.
  • 0.25 tsp nutmeg Mixed into filling.
Optional toppings and serving
  • 1 cinnamon sugar Optional topping.
  • 1 vanilla ice cream For serving; or use caramel sauce.
  • 1 caramel sauce Optional alternative to ice cream for serving.

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep the oven and muffin tin
  1. Preheat the oven to 400F and spray a 12-cup muffin tin with cooking spray.
  2. Place puff pastry squares into the muffin tin and press each one into a cup so it overhangs the edges slightly.
Spice and fill
  1. Mix cinnamon and nutmeg into the apple pie filling until evenly distributed.
  2. Fill each pastry cup with 2-3 tablespoons of the spiced apple filling.
Seal and bake
  1. Fold the overhanging pastry over the filling loosely, leaving the top mostly covered.
  2. Brush the folded pastry with egg wash (beaten egg mixed with water).
  3. Sprinkle cinnamon sugar over the tops if desired.
  4. Bake for 15-18 minutes, until the pastry is golden and puffed with a visible rise in each cup.
Serve
  1. Serve warm with vanilla ice cream or drizzle with caramel sauce alongside the cups.

Notes

For the cleanest cup shape, don’t press the puff pastry so firmly that it tears—leave slight overhang so it can fold and brown. Store leftover cups in an airtight container in the refrigerator up to 3 days; reheat at 350F until warmed through. Freezing: freeze baked cups up to 1 month and reheat from frozen. If you want a lower-sugar option, use reduced-sugar apple pie filling (the method and bake time stay the same).