Puff Pastry Apple Pockets
Technical Stages :
- Peel and slice the apples. Melt the butter in a pan and add the apples with the lemon rind. Cover and cook over medium heat until the apples are tender. Mash them with a fork or a grinder. Add sugar and raisins soaked in hot tea for 15 minutes.
- Let cool.
- the puff pastry to a thickness of about 3 mm. Using a cookie cutter, cut 6 circles of dough. Stretch them a bit with a rolling pin to give them an oval shape.
- Put half of the apple sauce onto each oval, leaving a few millimeters on the side. the rim with beaten egg yolk and fold in two in a crescent shape, pressing the sides to weld them together. Glaze with beaten egg yolk and let sit for 15 minutes in the fridge.
- Put the pockets on a slightly greased baking sheet and bake at 220°C or 428°F. Lower the temperature to 190°C or 374°F and bake until the pastry is completely golden.
- Sprinkle with icing sugar and serve warm along, with heavy cream on the side.
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The essentials
To make this recipe, some of these items will be required: