Mini Apple & Cinnamon Puffs

Warm apple and cinnamon puffs are so moreish and comforting to munch on during the autumn and winter months. Made with spelt flour, these little pastry puffs will be a huge crowd pleaser. Why don’t you bake a batch for eating after sport or a long walk? They are also delicious for a Sunday lunch pudding.

They are low sugar, using cinnamon and spelt flour, which is better for the blood glucose and makes lovely pastry. They are a cinch to make, and you might make them quite often!

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Mini Apple & Cinnamon Puffs

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Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 2 hours
Total Time 2 hours 50 minutes
Course Baking
Servings 10 pastries
Suitable for Special Diet (or adaptable) Low-histamine, Low-sugar, Nut-free, Sensory, Vegetarian





  • Put the water into the fridge to cool. Measure the spelt flour and ground cinnamon into a large mixing bowl, and scatter with cubes of butter. Using your fingers, rub the butter into the flour until it resembles fine breadcrumbs. Add the cold water, 2 tbsp at a time, and use a dinner knife to bring the pastry dough together. It should be moist but not too wet – don’t over handle the pastry as this can make it tough. Divide the dough into two, and flatten each half into a disc. Wrap tightly, and place into the fridge to rest for 2 hours.
  • Meanwhile make the filling: peel and core the apples, and chop into small pieces. Melt the butter in a saucepan, add the apples, cinnamon and vanilla, and cook over a low heat for 5 minutes, to just cook the apples. Set aside to cool for at least 30 minutes.
  • Line two trays with baking paper and set aside.
  • When the pastry has rested, remove one disc from the fridge. On a floured surface, roll out the pastry to approximately 3mm thickness, and cut rounds of at least 3 inches diameter. Place the rounds onto a plate, cover and pop back into the fridge whilst repeating with the second disc of pastry. You should have 20 circles all together. Now you are ready to assemble!
  • Preheat the oven to 200°C (180°C fan). Crack an egg into a small bowl, add the maple syrup and whisk with a fork. Place 5 pastry circles onto each baking tray. Top with the apple mixture, leaving a 1cm rim around the edge of each circle. Use a pastry brush, paint the edge with beaten egg.
  • Take the remaining 10 pastry circles and cut a small cross in the top of each one. Place the tops onto each pie, pressing the edges with a fork to seal. Brush each pie with the beaten egg and maple mixture, and sprinkle with a little pinch of flax seeds.
  • Bake in the pre-heated oven for 30-40 minutes, until the pastry is cooked and golden.


  • The trick with pastry making is to keep the dough cool. If you handle it too much the butter melts and it just wont roll out. It if is causing you problems, pop it in the freezer for 10 minutes and then try again.
  • To make this dairy-free, use a plant-based spread.
  • Spelt is not gluten free, so swap with a gluten-free flour such as Doves Farm gluten-free.
  • To make an egg-free glaze, use milk instead of the egg. 
  • Switch the cinnamon to allspice to make this a low histamine recipe. 
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