Creamy Apple Cinnamon Pockets
Ingredients
1 puff pastry (that's half off 17.3 ounce package of frozen puff pastry)
1/8 cup golden raisins
1/4 cup sour cream
1 teaspoon cinnamon powder
2 tablespoons milk (for milk wash or if u like darker color of crust, use egg-wash)
Sugar Glaze (optional)
1/8 tablespoon cup sugar+ 1 water
Preparation
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.
.
About
Flaky Puffy melt in the mouth creamy apple cinnamon pockets.
Yield:
6
Added:
Wednesday, December 8, 2010 - 7:06pm
