These mini apple pie bites are warm, flaky, and packed with cinnamon-spiced apple flavor. I love how quickly they come together and how perfectly they satisfy a craving for apple pie without all the work of making a full pie.
Why You’ll Love This Recipe
I love this recipe because it delivers classic apple pie flavor in just a few minutes of prep. I find these bites perfect for entertaining, snacking, or serving as a simple dessert. I also appreciate that they bake quickly, require only a handful of ingredients, and always come out beautifully golden and fragrant.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 medium apples, peeled, cored, and diced
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
1 teaspoon vanilla extract
1 tablespoon flour (to thicken the apple mixture)
1 package refrigerated crescent roll dough (or puff pastry cut into small triangles)
1 egg (for egg wash)
Optional: extra cinnamon sugar for sprinkling
Directions
I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper.
I melt the butter in a small pan, then add the diced apples, brown sugar, cinnamon, nutmeg, vanilla, and flour. I cook the mixture for about 5 minutes until the apples soften slightly and the mixture thickens.
I unroll the crescent dough and separate it into triangles.
I place a small spoonful of the apple mixture onto the wide end of each triangle and roll them up like little bundles.
I brush each piece with egg wash and sprinkle a bit of cinnamon sugar on top if I want extra sweetness.
I bake them for 12–15 minutes or until golden brown and flaky.
I let them cool for a few minutes before serving—they’re delicious warm.
Servings And Timing
This recipe makes about 12 mini apple pie bites.
Prep time: 10 minutes
Cook time: 12–15 minutes
Total time: about 25 minutes
Variations
I sometimes add chopped pecans or walnuts to the apple mixture for extra crunch.
I swap crescent dough for puff pastry when I want a more buttery, flaky texture.
I drizzle them with caramel sauce when I’m craving a richer dessert.
I use pears instead of apples for a fun twist.
I add a pinch of cloves or allspice to deepen the flavor.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, I warm them in a 300°F (150°C) oven for 5–7 minutes. This keeps them crisp, unlike the microwave, which can make them soft.
FAQs
How do I keep the apple filling from leaking out?
I make sure the bites are rolled tightly and the dough edges are gently pinched closed to contain the filling.
Can I prepare these ahead of time?
I often prepare the apple filling a day early, store it in the fridge, and assemble the bites right before baking.
Can I use canned pie filling?
Yes, I can use canned apple pie filling, though dicing it into smaller pieces helps it fit better inside the dough.
Can these be frozen?
Yes, I freeze baked and cooled bites in a sealed container for up to 2 months. I reheat them in the oven until warmed through.
What apples work best?
I prefer firm, slightly tart apples like Granny Smith, Honeycrisp, or Pink Lady—they hold their shape and balance the sweetness.
Conclusion
I love making these mini apple pie bites because they deliver all the cozy flavor of apple pie with almost no effort. They’re quick, charming, and always a hit whether I’m sharing them or enjoying a warm bite straight from the oven.
Mini Apple Pie Bites are flaky, golden pastries filled with cinnamon-spiced apples — a quick, cozy dessert that delivers all the flavor of apple pie in bite-size form.
Total Time:25 minutes
Yield:12 bites
Ingredients
2 medium apples, peeled, cored, and diced
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
1 teaspoon vanilla extract
1 tablespoon flour
1 package refrigerated crescent roll dough (or puff pastry, cut into triangles)
1 egg (for egg wash)
Optional: cinnamon sugar for sprinkling
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small pan, melt butter, then add diced apples, brown sugar, cinnamon, nutmeg, vanilla, and flour. Cook for about 5 minutes, until apples soften and mixture thickens.
Unroll crescent dough and separate into triangles.
Place a spoonful of apple filling on the wide end of each triangle and roll up.
Brush with egg wash and sprinkle with cinnamon sugar if desired.
Bake for 12–15 minutes until golden brown and flaky.
Let cool slightly before serving.
Notes
Add chopped pecans or walnuts to the filling for crunch.
Use puff pastry instead of crescent dough for a more buttery texture.
Drizzle with caramel sauce for a richer finish.
Store leftovers in an airtight container at room temp for 2 days or refrigerated for 4 days.
Reheat in a 300°F oven for 5–7 minutes to maintain crispness.
