Mini Apple Pies

1. Add butter to medium-low heat skillet, add in apples, cinnamon, brown sugar, white sugar, apple pie spice, lemon. Cook until it thickens slightly (add a pinch of corn starch if needed to desired consistency. It should be apple pie filling thickness). Turn off heat and set aside to cool.
2. Grab both puff pastry sheets (thawed at room temp for an hour but should still be cold to touch). Use a roller to roll out until desired thickness. About 1/4 inch thickness but no less than 1/3 inch so the pastry doesn’t break apart. Use any cup to cut circle shapes within the dough to make as much “mini apple pie rounds” as you’d like. You can roll the excess pastry to create more as needed and add flour to prevent sticking. Leave some dough for the top of the apple pies.
3. With the excess dough, just a sprinkle of flour to prevent dough from sticking. Roll out flat with same thickness. Cut thin lines of dough about 1/3-1/4 inch thick width wise. Afterwards, cut dough horizontally in half.
4. Add spoonfuls of apple pie filling to dough that were previously cut into circles. Then add dough toppings (2 dough lines horizontally and 2 dough lines vertically) to mimic a “pie crust”
5. Brush beaten egg on top of each mini apple pie. Mix excess cinnamon and sugar topping and top each mini apple pie with mixture.
6. Bake in oven at 350 for about 20 minutes or until golden brown (or until dough is cooked through)
7. Optional: Add a drizzle of caramel on top