Why You’ll Love This Recipe

I love this recipe because it’s quick, creative, and requires very little effort. Using an ice-cube tray to shape the pies means they turn out perfectly uniform, and there’s minimal mess or fuss. The combination of sweet apples, smooth custard, and chewy sultanas wrapped in buttery puff pastry gives such a satisfying texture. They’re also freezer-friendly, so I can make a batch in advance and bake them whenever I’m craving something warm and comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 sheets puff pastry, just thawed
1 egg, lightly beaten
100g canned apple slices pie fruit
100g vanilla custard
45g (1/4 cup) sultanas

Directions

I start by preheating the oven to 220°C and lightly greasing a baking tray lined with baking paper.

Then, I take one sheet of puff pastry and fold it in half, using a rolling pin to roll it out slightly so that it easily covers a 14-hole ice cube tray. I cut the second sheet of puff pastry in half lengthways and set one half aside for another use.

Next, I lay the rolled pastry sheet over the ice cube tray and gently press it into each hole, making sure it doesn’t tear. I then spoon in the fillings — a teaspoon of pie apples, a few sultanas, and 1–2 teaspoons of custard into each pastry pocket.

Once filled, I brush the edges of the pastry with beaten egg, then place the second pastry piece over the top. I press gently to seal the edges and trim any excess pastry. I pop the tray into the freezer for about an hour, or until the pastry is frozen solid.

When ready to bake, I carefully release the pastry parcels from the ice-cube tray and place them flat-side down on the prepared baking tray. I brush the tops with the remaining egg and bake for 22–25 minutes, or until the pastry is puffed, golden, and crisp. I love serving them warm straight from the oven.

Servings and Timing

This recipe makes about 14 mini pies and takes roughly 40 minutes in total — 15 minutes of prep and 25 minutes of baking (plus freezing time).

Variations

Sometimes I switch things up by using different fillings. Chopped peaches, berries, or pears work beautifully with custard. I’ve also tried a chocolate and banana version, which is delicious. For an autumn twist, I add a sprinkle of cinnamon or nutmeg to the apple filling. I can even swap the custard for cream cheese or caramel for a richer flavor. A dusting of icing sugar or a drizzle of melted white chocolate on top makes them extra special for entertaining.

Storage/Reheating

I keep any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a warm oven at 180°C for about 5 minutes until crisp again. They can also be frozen before or after baking — if freezing unbaked, I store them on a lined tray until solid, then transfer them to a freezer bag. When I’m ready to bake, I pop them straight into the oven from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I use homemade custard instead of store-bought?

Yes, homemade custard works perfectly and makes the pies even richer.

Can I use fresh apples instead of canned pie fruit?

Absolutely, I just cook them down first with a bit of sugar and cinnamon until soft.

Do I need to freeze them before baking?

Yes, freezing helps them hold their shape and makes it easier to remove them from the ice-cube tray.

Can I make them in a muffin tin instead?

Yes, they’ll be slightly larger but just as delicious — adjust the baking time accordingly.

Can I use puff pastry straight from the fridge?

No, it’s best to let it thaw slightly so it’s pliable and doesn’t crack when shaping.

What can I use instead of sultanas?

Chopped dates, raisins, or cranberries all make great alternatives.

How do I stop the filling from leaking out?

I make sure to seal the edges well and brush with egg wash before freezing.

Can I add spices to the filling?

Yes, cinnamon, nutmeg, or mixed spice add lovely warmth to the apple mixture.

Can I dust them with sugar before baking?

Yes, a sprinkle of demerara sugar gives a nice caramelized crunch.

Can I serve them cold?

Yes, they taste great both warm and chilled, though I prefer them freshly baked when the pastry is crisp.

Conclusion

These Apple and Custard Ice-Cube Tray Dessert Pies are one of my favorite quick desserts — simple, creative, and absolutely delicious. I love how the crisp puff pastry pairs with the creamy custard and sweet apple filling. They’re easy enough for a weekday treat but special enough for entertaining. Every bite feels like a little parcel of comfort, and once I make them, they disappear fast!