Good Morning, friends! I’m lounging around the apartment this morning after singing along (loudly and not so well) at the LUKE BRYAN concert last night at Country Stampede. Little bit of rain? No problem! I’m looking forward to Eric Church tonight! Okay, back to the recipe. Apple Pockets make me smile. Warm, gooey and nice and sweet. Like many things I make, this recipe is perfect for being interchangeable with ingredients. I’m big fan of apple, but you could easily use any other fruit that would stand up well in the oven as substitution. For the perfect amount of crispiness, I reccommend eating them fresh out of the oven!
Here’s what you’ll need:
1 sheet of Pepperidge Farm Puff Pastry, thawed
2 large granny smith apples, diced
1 tablespoon lemon juice
2 tablespoons cinnamon, plus 1 tablespoon for topping
2 tablespoons granulated sugar, plus 1 tablespoon for topping
4 tablespoons melted butter
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons warm water
Steps to make:
1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
2. Peel and core apples. Dice into small chunks and place in large bowl.
3. Pour lemon juice, cinnamon and granulated sugar over apples. Stir until combined and set aside.
4. On a floured surface, roll puffed pastry sheet into a large square, about 1/8 inch thick.
5. Using a 3″ diameter round cutter or glass with floured edges, cut out circles of the puff pastry.
6. Place three of the circles on the baking sheet, set other three aside.
7. Spoon about one tablespoon of the apples onto the puff pastry circle. Repeat for each remaining circle.
8. Place remaining circles on top of the prepared puff pastry. Using a floured fork, pinch the circles together all around, sealing the edges shut.
9. Melt butter, mix in remaining cinnamon and granulated sugar. Pour one tablespoon over each pocket.
10. Bake for 16 minutes, or until edges are golden brown.
11. While pockets are baking, mix powdered sugar, vanilla and warm water together in a small bowl until smooth.
12. Remove pockets from oven and allow to slightly cool, then drizzle icing over the top of the pockets.
13. Serve up just as is, or if you’re feeling extra special, with a side of vanilla ice cream! Enjoy! 🙂