- 800g can apple pie filling
- 2 teaspoons cinnamon sugar, plus extra for sprinkling
- 3 sheets frozen puff pastry, thawed
- 1L tub vanilla ice cream, to serve
Preheat oven at 200°C (180°C fan forced). Grease a 12-hole non-stick muffin pan (⅓-cup capacity).
Empty contents of pie fruit can into a medium bowl. Add cinnamon sugar and mix well to combine.
Cut each pastry sheet into four squares. Press pastry squares into prepared pan holes. Do not trim.
Divide pie fruit mixture evenly among pastry cases. Fold pastry corners over filling to enclose. Sprinkle tops with a little extra cinnamon sugar.
Cook in oven for 20-25 min or until pastry is golden. Serve with scoops of vanilla ice cream.