AIR FRYER MAPLE PECAN HAND PIES

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AIR FRYER MAPLE PECAN HAND PIES

The maple pecan hand pies made in an air fryer are not only delicious but also quite simple to make. The use of puff pastry gives these little pecan pies an extra flaky texture and a buttery flavour. It is possible to consume them as a snack in the afternoon or to pack them in the lunchbox of your child.

Using an air fryer to make these hand pies is a very straightforward process. The flaky shell of these puff pastry cookies makes them somewhat more delightful, which is why I enjoy making them using puff pastry.

Pies made with maple and pecans require a relatively small number of components. Pancakes, butter, sugar, pecan nuts, and maple syrup are the only ingredients required.

Parts and pieces:

  1. Defrosted puff pastry, one sheet at a time
  2. a total of four tablespoons of white sugar
  3. one-half of a stick of unsalted butter that has been melted (55 grammes)
  4. Two millilitres of maple syrup
  5. a half cup of pecans that have been finely chopped (55 grammes)
  6. dusted with powdered sugar (this step is optional).

How to proceed:

  • The first step in making the filling is to combine the butter, pecans that have been roughly chopped, and maple syrup in a mixing bowl. The butter should be frozen for ten minutes, or until it has become somewhat hardened (it does not have to be rock-hard; it only needs to stop dripping to be considered solid).
  • After unfolding the puff pastry, place it on a surface that has been sprinkled with flour and continue working. Make sure not to apply too much pressure as you are rolling it out. A rectangle of the same size should be cut out of it.
  • Pour approximately two tablespoons of the filling into the right side of each pastry rectangle, making sure to leave the corners of the rectangles unfilled throughout the process. The left portion should be folded over the filling. To ensure that the pastry edges are sealed, crimp them with a fork. Create a piercing in each pie with a fork.
  • In an air fryer that has been preheated, fry the food in two batches at 375 degrees Fahrenheit (190 degrees Celsius) for seven minutes, or until it is golden brown and fluffy.
  • Following the completion of the cooling process, you have the option of coating them with powdered sugar.

To note:

  • The defrosting process for the puff pastry takes around thirty minutes. In order to make it easier to handle and ensure that it does not stick, I recommend unfolding it while it is still somewhat frozen.
  • Eight pies measuring two inches by four inches or six centimetres each were produced by this recipe. You might get more or less than intended. This will change based on the size of the hand pies that you make and the amount of pastry that you have available.

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