Creamy Apple Cinnamon Pockets

I love puff pastry sheets. They are so useful and handy to work with and they fluff up so nicely. There are so many things that you can make with these sheets right from strudels to patties to spring rolls and what not!

I too made a couple of things today with these puff pastry sheets for snacks. One sweet recipe and one savory. My next post is going to be about the savory one. :)



For now let's enjoy these flaky, puffy creamy apple cinnamon pockets.





 I did not follow any recipe but made up my own based on what I had in hand. These turned out so perfect and delicious. These pockets melt away in your mouth as you bite them. We enjoyed having these as snacks in the evening.



Here is the recipe (click here for the printable version)



Ingredients:

1 puff pastry (that's half off 17.3 ounce package of frozen puff pastry)

1 apple (peeled, cored, very finely chopped)

1/8 cup golden raisins

1/4 cup sour cream

1/8 cup + 2 tbsp sugar

1 tsp cinnamon powder

2 tbsp milk (for milk wash or if u like darker color of crust, use egg-wash)



Sugar Glaze (optional)

1/8 cup sugar + 1 tbsp water



Method:

1. Thaw the puff pastry per instructions on the package.

2. After the pastry dough becomes easy to handle (after about an hour), roll it on a floured surface to approx 16x12 inch rectangle. ( i didn't measure with a tape :P that's why approx :D )

3. Using a pastry brush remove the excess flour from the sheet.

4. Now using a sharp knife, make 4 cuts lengthwise and 5 cuts horizontally giving you about 20 squares.

5. In a bowl, take sour cream and mix sugar and cinnamon to it. Then add the apples and raisins and coat them well.

6. Spoon the mixture in the center of the square. Brush the edges with milk, bring the edges together in a any shape you like, I used rectangle, and seal by pressing the together. Repeat with all the squares.

7. Now using a sharp knife, make 2-3 small slits on top of each pocket.

8. Place the prepared pockets on a greased baking tray and put the tray in the refrigerator for 15-20 min.

9. Pre-heat the oven to 425 degrees F while your pockets are in the fridge.

10. Once the oven is pre-heated, take out the baking tray from the fridge, brush the top of the pockets with milk and put it in the oven.

11. Bake for 10-12 minutes.They will be perfectly browned from bottom, light golden from top and perfectly flaky and puffy.

12. Drizzle some glaze on the top and serve.





PS: Let the pockets cool down on a cooling rack for 10 minutes before you start hogging on to them else you will end up burning your mouth :)



Sending these to Champa's Bake Off Event. and Lakshmi's Creative Chef Awards Contest.