Apple Puff Pastry Hand Pies (rectangular, McDonald’s-style)
There’s something quietly reassuring about apple pies in any form. Warm fruit wrapped in crisp pastry, the smell of apples and cinnamon slowly filling the kitchen — it’s the kind of bake that feels familiar before you even taste it.
These rectangular apple hand pies are something I like to make when I want a small, comforting bake without committing to a full dessert. They’re quick, unfussy, and easy to slot into a quiet afternoon — the sort of thing you put in the oven and let the smell of apples and cinnamon do the rest.
They’re also a small nod to childhood: those warm, rectangular apple pies from McDonald’s — crisp pastry on the outside and soft cinnamon apples inside. This is a simple, homemade version of that idea: warm fruit and flaky pastry in a familiar shape.
The filling stays simple. Apples cut small so they soften evenly, a little butter, sugar just enough to lift the fruit, and cinnamon for warmth rather than spice.
A small splash of lemon juice keeps the apples bright and balanced. At the end, a light cornflour slurry thickens the juices just enough so the filling settles neatly inside the pastry instead of running everywhere.
The puff pastry bakes into crisp, golden layers, giving a gentle contrast to the soft apple filling.
I start by making the apple filling first so it has time to cool. Butter melts gently in the pan, sugar dissolves, and the apples go in with cinnamon and lemon juice. They cook slowly until tender but still holding their shape.
The cornflour slurry goes in at the end — just enough to turn the juices glossy. Once cooled, the filling is easy to spoon and sits neatly inside the pastry.
Roll the pastry and portion it into rectangles (see recipe card for suggested sizes). Spoon a modest tablespoon or so of cooled filling along one half of each rectangle, leaving a border. Fold the pastry over lengthways, press the edges firmly with a fork to seal, and gently crimp if you like. A quick milk wash and a light dusting of sugar and cinnamon is all they need before the oven. Fifteen to twenty minutes later, they come out puffed, golden, and lightly crisp around the edges.
As they bake, the kitchen fills with the smell of warm apples and buttered pastry — soft, sweet, and familiar. The filling settles into a gentle layer inside, while the pastry turns flaky and golden.
They’re best eaten slightly warm, when the pastry still shatters lightly and the apple filling feels soft and comforting rather than hot.
Apple Puff Pastry Hand Pies — rectangular (McDonald’s-style)
Yield: 6–10 pies, depending on rectangle size (see note below)
Prep time: 20 minutes
Cook time: 15–20 minutes
Total time: ~40 minutes
Ingredients
Apple filling
250 g apples, peeled, cored, and cut into 1 cm pieces
10 g butter (about 2 tsp)
1½–2 tbsp caster sugar (adjust to taste)
½ tsp ground cinnamon
1–2 tsp lemon juice
Pinch of ginger powder (optional)
Cornflour slurry
1 tsp cornflour
2 tbsp cold water
To assemble
500 g puff pastry, thawed
Milk, for brushing
Caster sugar, for sprinkling
Pinch of cinnamon, for finishing
Notes on yield / size
For 10 smaller rectangles: cut pastry into 10 rectangles (~6 x 10 cm / adjust to your sheet)
For 6–8 larger pies: make slightly bigger rectangles for a fuller portion. Adjust filling quantity accordingly.
Instructions
Make the apple filling
Melt the butter in a saucepan over medium heat.
Stir in the sugar and lemon juice, then add the apple pieces and cinnamon.
Cook gently for 8–10 minutes, stirring occasionally, until the apples are mostly translucent but still hold some shape.
Mix cornflour with cold water to form a loose slurry. Add it gradually, stirring until the juices turn glossy and lightly thickened.
Remove from the heat and cool completely.
Prepare & assemble (rectangular pies)
Preheat the oven to 200°C (180°C fan). Line a baking tray.
Roll out the puff pastry if needed and cut into rectangles — aim for either 10 smaller rectangles or 6–8 larger pieces.
Spoon about 1 level tablespoon (or 1½ tbsp for larger pies) of cooled filling along one half of each rectangle, leaving a 1 cm border.
Fold the pastry over lengthways and press the edges firmly with a fork to seal. Trim any excess if you want neat edges.
Brush the tops lightly with milk and sprinkle with a little caster sugar and a pinch of cinnamon.
Bake
Place the pies on the lined tray with space between each.
Bake for 15–20 minutes, until puffed, deeply golden, and crisp.
Cool slightly before serving.
Serving suggestions
These hand pies fit easily into everyday moments. They’re good with a cup of tea, tucked into a lunchbox, or simply eaten while still a little warm from the oven.
They don’t need much — just a few minutes to cool and a quiet moment to enjoy them. If you’re planning to make larger portions, the 6–8 size works well for sharing; the smaller 10-piece option is perfect for snacks or lunchboxes.
Storage and Practical notes
Once baked, the pies keep well for a day or two in an airtight container. Reheat briefly in a hot oven to bring back some crispness.
I don’t usually freeze once baked, as puff pastry can lose its lift. If you want to prepare ahead, assemble the pies and freeze unbaked; bake from frozen, adding a couple of extra minutes.
These rectangular hand pies are simple in the best way — soft fruit, gentle spice, and crisp pastry coming together into something warm and familiar. They’re the sort of bake I keep coming back to, both for the comfort and for the small childhood memory they echo.
