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!
- 1 lbs Cortland apples, peeled, cored and cut into very small pieces
- 1/3 cup brown sugar
- 1 tbsp honey
- 1/2 tsp ground cinnamon
- 1/8 tsp (generous pinch) ground nutmeg
- 1/4 tsp salt
- 1 tbsp all purpose flour
- 400 g or 14oz puff pastry (defrosted, but still cold)
- 2 tbsp unsalted cold butter, cut in 8 pieces
- 1 egg white + 1/2 egg yolk, beaten
- 1 tsp white sugar
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Preheat the oven to 350 ºF.
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Line a large baking sheet with parchment paper.
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In a medium bowl, mix together the apple pieces, brown sugar, honey, cinnamon, nutmeg, salt and flour. Set aside for at least 10 minutes.
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Roll out the dough on a lightly floured large surface to about 1/8 in or 3 mm thickness.
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Cut out 8 rounds, roughly 6 in or 15 cm. We used the edge of a soup bowl to cut our puff pastry.
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Using a brush, lightly wet the edges of one of the rounds with a pastry brush and water.
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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.
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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.
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Follow along the round seam and press the edges with the tip of a fork to seal the pocket.
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Lightly brush egg over the top of the pocket with a pastry brush.
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Sprinkle a little sugar over the pocket.
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Make two small and shallow cuts into the top of the pastry (to avoid them popping in the oven).
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Transfer the pocket to the baking sheet.
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Repeat the last 8 steps for the remaining pockets.
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Place the baking sheet on the middle rack and bake for 35 minutes or until they have a nice golden colour.
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Serve hot with ice cream or whip cream! Enjoy!