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“Apple Rose Hand Pies”


  • 1 roll of Store Bought Filo Dough
  • Juice of 1 lemon
  • 4 apples thinly sliced
  • 3 tablespoon butter
  • 5 tablespoons seedless raspberry strawberry or quince jelly + about 1 tablespoon for glaze


  • Butter or spray a 12 cup muffin tin and place in the refrigerator to chill.
  • Using a 4-inch cookie cutter, punch out rounds into 4 layers of filo dough.
  • Remove muffin tin from refrigerator. Gently press rounds into each well. Transfer dough-lined muffin tin back to refrigerator to prepare filling.
  • In a small bowl add the lemon juice.
  • Using a very sharp knife, cut apples in half, then in quarters or eighths depending on how big they are. Cut the core piece off on an angle. Then slice the pieces into half-moon shapes 1/16-inch thin.
  • Add the slices to the bowl as they’re ready and gently toss in lemon juice.
  • Place butter, and jam into a small saucepan over medium-low heat. Stir and cook until ingredients are melted and combined. Remove from heat and pour mixture over apples slices. Toss to combine. Set aside for 5 to 10 minutes to allow apples to become pliable.
  • To form roses, arrange apple slices in concentric circles in each muffin cup, with each slice overlapping one another to create a rosette. Use thicker slices on the outer layers and thinner ones as you spiral toward the center. Repeat until crusts are filled.
  • Heat oven to 350°F. Transfer to oven and bake until apples have cooked, about 20-25 minutes. In a cup or small bowl mix 1 tablespoon jam with a dash of water, microwave and mix until smooth.
  • Remove pies and brush with mixture. Let cool. Scoop out of muffin cups with the help of a fork. Serve room temperature.