Perfectly tender and flaky. These apple pie pockets are a great alternative to traditional apple pie. Eat them with a fork or with your hands... delicious!
Preheat the oven to 350 ºF.
Line a large baking sheet with parchment paper.
In a medium bowl, mix together the apple pieces, brown sugar, honey, cinnamon, nutmeg, salt and flour. Set aside for at least 10 minutes.
Roll out the dough on a lightly floured large surface to about 1/8 in or 3 mm thickness.
Cut out 8 rounds, roughly 6 in or 15 cm. We used the edge of a soup bowl to cut our puff pastry.
Using a brush, lightly wet the edges of one of the rounds with a pastry brush and water.
Fill a 1/3 cup measure with apple pieces and place them on the centre of the round, along with one of the small pieces of butter.
Carefully fold half the round of puff pastry over the apple pieces (to form a half moon), while gently tucking in the apples so they don’t fall out.
Follow along the round seam and press the edges with the tip of a fork to seal the pocket.
Lightly brush egg over the top of the pocket with a pastry brush.
Sprinkle a little sugar over the pocket.
Make two small and shallow cuts into the top of the pastry (to avoid them popping in the oven).
Transfer the pocket to the baking sheet.
Repeat the last 8 steps for the remaining pockets.
Place the baking sheet on the middle rack and bake for 35 minutes or until they have a nice golden colour.
Serve hot with ice cream or whip cream! Enjoy!