Ingredients for Apple Pockets
- 1 teaspoon ground cinnamon
- 1/4 cup packed light brown sugar
- 1 pinch salt
- 1 tablespoon melted unsalted butter
- 2 medium baking apples
- 1 sheet frozen puff pastry (14.1 ounce)
- 1 large egg
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How to Make Apple Pockets
- Preheat oven to 375°F (190°C).
- Defrost one sheet (14.1 oz) of puff pastry completely. Cover loosely with plastic wrap to prevent drying.
- In a medium bowl, mix together 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, and a pinch of salt.
- Peel and thinly slice 2 medium apples (about 2 cups). Add apples to the brown sugar mixture and toss to coat evenly.
- Unfold the puff pastry sheet on a lightly floured surface. Cut it into 8 equal squares.
- Place a spoonful of the apple mixture onto the center of 4 pastry squares.
- Dot the apples with 1 tablespoon of melted unsalted butter.
- Top each with a remaining pastry square, pressing the edges firmly to seal. Crimp the edges with a fork, or use a little water to help seal.
- Brush the tops of the pastries with 1 large egg, lightly beaten.
- Bake for 15-20 minutes, or until the pastry is golden brown and the filling is bubbly.
- Let cool slightly before serving warm with vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
44g
Fat
40g
Carbs
13g
