Apple-Date Hand Pies
Serves: 9
  • 2 tablespoons unsalted butter
  • 1½ cups chopped Fuji or Honeycrisp apples
  • ½ cup chopped pitted dates
  • 3 tablespoons firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • ½ (17.3-ounce) package frozen puff pastry (1 sheet), thawed
  • Vegetable oil, for frying
  • 2 tablespoons confectioners’ sugar
  1. In a 10-inch skillet, melt butter over medium heat. Add apples, dates, brown sugar, vanilla, cinnamon, and salt; cook, stirring frequently, until apples are lightly browned and softened, about 5 minutes. Remove from heat; let cool.
  2. On a lightly floured surface, roll puff pastry sheet into a 12-inch square. Cut into 9 (4×3-inch) rectangles. Moisten edges of each dough piece with water, and top with about 1½ tablespoons filling. Fold dough over filling to create a triangle, pressing out air. Press edges to seal.
  3. In a medium Dutch oven, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°.
  4. Fry pies in batches, turning occasionally, until golden brown, about 3 minutes. Remove using a slotted spoon, and let drain on paper towels. Sprinkle with confectioners’ sugar; serve warm.
Kitchen Tip: Substitute refrigerated piecrust dough cut into 4-inch circles for puff pastry.
Recipe by Paula Deen Magazine at