Creamy Apple Cinnamon Pockets

Use a pastry brush to remove excess flour from the dough, then use a sharp knife to cut the sheet into 20 equal squares.

Ingredients

Puff Pastry

All Purpose Flour

Equipment

Pastry Brush

Chefs Knife

In a mixing bowl, combine the sour cream, sugar, cinnamon, diced apples, and raisins, stirring until the fruit is evenly coated.

Ingredients

120 mL of Sour Cream

60 mL of Sugar

5 mL of Cinnamon

2 pieces of Apple

60 mL of Raisins

Equipment

Mixing Bowl

Place a spoonful of the apple mixture in the center of each square, brush the edges with milk, fold the dough to seal the pockets, and crimp the edges.

Ingredients

Apple

15 mL of Milk

Equipment

Pastry Brush

Cut 2-3 small slits on top of each pocket for steam to escape, arrange them on a greased baking tray, and chill in the refrigerator for 15-20 minutes.

Equipment

Baking Sheet

Freezer

Preheat your oven to 220°C. Brush the tops of the chilled pockets with a little milk and bake for 10-12 minutes until golden brown and flaky.

Ingredients

Milk

Equipment

Oven

Baking Sheet