Mini savory cheese and apple pies
Mini pie salate di formaggio e mele
Puff pastry tarts with provola cheese and Fuji apple
Mini puff pastry pies with provola and Fuji apple, crunchy on the outside and creamy on the inside.
These mini savoury pies are an elegant and easy to portion starter, suitable for an aperitif, a buffet or an informal table. puff pastry contains a soft filling of provola, heavy cream and egg, while the Fuji apple adds a sweet, fresh, and slightly crunchy note. The result is a balance between the crispness of the pastry, the creaminess of the cheese, and the fruity contrast of the topping. The preparation enhances a slow cooking conventional ovenThis is necessary to achieve an even browning and cook the filling without making it runny. The dough must remain cold during the process, so the layers maintain their structure and puff up properly. Scoring the topping allows steam to escape, while brushing with egg yolk makes the surface shiny and golden.
Instructions
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8 steps · natural Italian voice
Prepare the apple
3 minWash and dry the Fuji apple, cut it in half, and remove the core. Cut two quarters into evenly sized sticks; reserve the other two quarters for garnish. Cut with a sharp knife, maintaining uniform pieces for even cooking.
Slice the apple
3 minCut the sticks further into small pieces and slice the remaining quarters 1-2 mm thick. Select 12 even slices for the top and keep them separate so they don't break during assembly.
Prepare the filling
4 minCut the provola into regular cubes and transfer it to a bowl. Add the egg, the yolk and the heavy cream, then mix with a spatula until you get a mixture homogeneous, with the cheese well distributed and coated by the emulsion.
Season it up the mixture
2 minSeason with salt to taste and pepper and add a pinch of nutmeg. Mix with gentle movements from the bottom up, without crushing the provolaLet it rest for a few minutes: the mixture It should be creamy but not liquid.
Line the molds
3 minRoll out the first chilled puff pastry sheet and cut out four 10 cm (3.94 in) discs. Butter four 8 cm (3.15 in) moulds, line them, and press the pastry against the edges to eliminate any air bubbles. Trim the excess without thinning the bottoms.
Fill the tartlets
2 minSpread the apple sticks on the bottom, add the filling provola and level, leaving space on the surface. Top each tartlet with three thin apple slices, slightly overlapping and well spread.
Close and engrave
2 minCut four 10 cm (3.94 in) discs from the second roll and place them on the tartlets. Seal the edges with your fingers or a fork. Make three central slits in each pastry: steam should be able to escape without breaking the pastry.
Dora and cook
25 minBeat the egg yolk with a tablespoon of water and brush the surfaces. Bake in conventional oven Preheat oven to 180°C (356°F) for 20-25 minutes. Remove from the oven when the pastry is golden brown and the filling appears set, then let it cool for a few minutes before unmolding.
Chef's Tips
Always work with the puff pastry cold and, if it tends to warm up, transfer the tartlets to the refrigerator for 10-15 minutes before cooking: the layers will remain more crumbly.
Ingredients
- 1 Fuji apple
- 2 rectangular rolls of puff pastry, (16.23 oz) 460 g
- (5.29 oz) 150 g of provola
- 1 egg
- 1 egg yolk
- (0.88 oz) 25 g of heavy cream liquid
Can't find it in the US?
- puff pastryMost US supermarkets
Frozen all-butter puff pastry, thawed
- scamorza / provolaItalian delis or online
Low-moisture mozzarella
Or: Smoked mozzarella when the recipe calls for the smoked kind
⚠️ Automatic ingredient-based detection. Always check product labels.
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