Gluten Free Mini Apple Pie Bundles

Peel and chop the apples into small cubes.

Add the apples, water, maple syrup and cinnamon to a skillet and bring to a boil. Reduce to a simmer. Simmer the apples about 10 minutes until soft. You may need to add a little bit more water if the temperature of your pan is too high. Add 1 tbsp at a time

Add the cornstarch and mix well until it's incorporated

Remove the apples from the heat

Using a rolling pin, gently roll out the puff pastry

Fit the puff pastry over the muffin tin. There should be about 1/2'' or more of puff pastry outside of the cup borders

Using the second muffin tin, line them up and gently push down on the dough to make cups

Mix your cream cheese with ground cinnamon and sugar. Add about 1 tsp of the mixture to each cup

Add about 1 tbsp of the apples to each cup. Make sure you fill up the cups. The filling is going to shrink down and you want the bundles to be full of apples

Use a knife or pizza cutter to slice the pastry into 12 squares (watch the video if you're having difficulty with this step)

Make the bundles. Pull all 4 corners up of the dough on an individual cup and pinch them together and then twist the top to keep them closed. They don't have to be perfectly closed but you do want the very top to be pinched closed because the pastry is going to spread and you don't want the top to separate.

Lightly brush each bundle with avocado oil (this helps give it a shiny pie look) and sprinkle a little bit of brown sugar on top of each one (optional)

Bake for 18-22 minutes until the bundles are golden brown

Allow them to cool at least 10 minutes before removing from the pan. I served mine with coconut whipped cream and a sprinkle of cinnamon