Apple Chai Hand Pies with Espresso Glaze

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 12 hand pies

Ingredients

For the Filling:

• 2 medium SugarBee apples, peeled, cored, and finely diced
• 2 tablespoons unsalted butter
• 2 tablespoons packed dark brown sugar
• 2 tablespoons maple syrup
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• Pinch of ground cloves
• 2 teaspoons cornstarch mixed with 1 tablespoon water
• 1 teaspoon vanilla extract

For the Hand Pies

• 2 sheets frozen puff pastry, thawed
• 1 large egg
• 1 tablespoon milk of choice

For the Espresso Glaze

• 1 cup powdered sugar
• 1½ tablespoons milk (or until desired consistency)
• 1 teaspoon espresso powder
• 1 teaspoon vanilla extract

Instructions

1. Prep the Apple Chai Filling: In a medium skillet or saucepan, melt the butter over medium heat. Add the finely diced SugarBee apples, brown sugar, maple syrup, cinnamon, cardamom, ginger, cloves, and nutmeg. Stir well to coat the apples in the spices.
2. Cook the Filling: Cook for about 10 minutes, stirring occasionally, until the apples soften and release their juices. Stir in the cornstarch mixed with water and cook for 1–2 more minutes, until the mixture thickens and turns glossy. Remove from heat, stir in the vanilla, and let the filling cool slightly before assembling.
3. Prepare the Oven and Egg Wash: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a small bowl, whisk together the egg and milk to make an egg wash. Set aside.
4. Roll and Cut the Puff Pastry: On a lightly floured surface, roll each sheet of puff pastry into a 10×12-inch rectangle. Use a ghost-shaped cookie cutter to cut out about 12 ghosts per sheet. Place half of the cutouts on the prepared baking sheet.
5. Create the Faces: For the remaining ghosts, use a straw, piping tip, or small circular cutter to create two eyes and a mouth. These will be the tops of your hand pies.
6. Fill and Seal the Hand Pies: Spoon about ½ tablespoon of apple chai filling into the center of each base ghost, leaving a ½-inch border. Brush the edges lightly with egg wash, then place a “ghost face” on top. Gently press the edges with your fingers to seal. Reroll the scraps if needed to make a few extra pies. Note: You will have extra filling that will be used later.
7. Brush and Bake: Brush the tops of each ghost with the remaining egg wash. Bake for 15 –18 minutes, or until puffed and golden brown. Let cool for 5 minutes.
8. Add Remaining Filling: Transfer any leftover apple filling to a piping or zip-top bag, snip off the tip, and carefully pipe a little extra filling into each pie through the “mouth” opening.
9. Make the Espresso Glaze: In a small bowl, whisk together the powdered sugar, espresso powder, milk, and vanilla until smooth. Adjust the milk as needed for your desired consistency.
10. Glaze and Finish: Drizzle or spread the glaze over the hand pies. Let the glaze set for a few minutes before serving. Enjoy warm or at room temperature!