|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 2g||8%|
|Total Sugars 17g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Your next tailgate will be a little bit sweeter with these adorable football-shaped hand pies! They look involved, but all you need is a box of frozen puff pastry and a football cookie cutter. Of course, if you don't have a cookie cutter, the football shapes can also be cut freeform by using a sharp knife.
The easy filling is made with chopped apples and sweetened with brown sugar, cinnamon, and vanilla. Once the hand pies have been baked to perfection, each one is topped with an easy icing piped over the pie to resemble the strings of a football. Everyone will love these treats and they are sure to be gobbled up quickly!
2 tablespoons butter
5 cups peeled, cored, and finely-chopped tart granny smith apple
1/3 cup brown sugar
1/2 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
17 3/10 ounces puff pastry
1 large egg
1/2 cup powdered sugar
1 tablespoon milk
Gather the ingredients.
Preheat oven to 400 F. Line a large baking sheet with parchment paper.
In a large skillet, melt the butter and add the chopped apples. Cook and stir for 5 minutes.
Add the brown sugar, cornstarch and cinnamon to the skillet. Cook and stir until the apples begin to soften, about 7 minutes longer.
Remove the apples from the heat and stir in the lemon juice and vanilla extract. Cool completely before assembling the hand pies.
On a lightly floured surface, roll one sheet of the frozen puff pastry dough to 1/8-in. thickness. Cut 10 footballs with a floured 4-in. football-shaped cookie cutter.
Transfer the 10 footballs to a parchment-lined baking sheet.
Spoon about 2 tablespoons filling onto center of each football.
Brush edges of the pastry with the beaten egg.
Roll and cut the second sheet of puff pastry and top each football to form the hand pies.
Press with a fork to seal, poke holes to vent, and brush with remaining egg.
Bake until golden brown, 15-20 minutes. Let pies stand 5 minutes before removing to wire racks.
Meanwhile, whisk together powdered sugar with the milk, one teaspoon at a time, until thick enough to pipe over the hand pies.
Using a pastry bag or plastic zip top bag with the corner snipped. Pipe the strings over each football. Serve warm or at room temperature.
These hand pies can be prepared with other firm chopped fruit such as pear or peaches.
Do not pipe the decoration over hot hand pies. It will cause the frosting to run and you won't see the shape of the strings on top of the footballs.
Store in an airtight container at room temperature or in the refrigerator for up to 3 days.