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.
• Roll out 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. Glaze 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.