Creamy apple cinnamon pockets

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.