Apple Pie Pockets

Apple pie would probably have to be one of my favourite bakery items and was something I’d always order when we’d visit one as a kid. What’s best about them is that they’re actually incredibly simple to make too, especially when using store bought puff pastry.

Ingredients

Granny Smith Apples – I like granny smiths in this recipe because they hold their shape and are quite tart which goes well with the sweetness from the sugar. You can use any apples you like, however.
Butter – The butter adds a little bit of richness but you can leave it out if you need or use oil instead.
Brown sugar – Brown sugar gives a nice colour and caramel flavour, but white sugar will work too.
Cinnamon – What’s an apple pie without cinnamon?
Vanilla extract – You can use essence, extract, paste or fresh vanilla beans.
Salt – You don’t need it but I always add salt to my desserts to counterbalance some of the sweetness.
Frozen puff pastry – You can make your own if you like, but I use frozen, all butter puff pastry.
Egg white – Egg white helps with browning and sealing the edges but you can also you whole egg, yolk or milk.

How To Make Baked Apple Pie Pockets

STEP 1

Melt your butter in a saucepan and add your apples, sugar, a small pinch of salt and a splash of water (about 1-2 tbsp). Stir everything to combine let that cook down over a low heat for 10-15 minutes or until the apples are nice and soft. If they seem like they are too dry, add another tbsp of water. If you want your filling to be a little bit saucier, add 1/2 tsp of cornflour mixed with 2 tbsp water to the mix and stir for a minute to thicken before turning off the heat.

STEP 2

Turn off the stove and add in your cinnamon and vanilla so their flavour stays as fresh as possible and isn’t killed by the heat.

STEP 3

Set the filling aside in a bowl while you prepare the puff pastry. You want it to be almost completely cool before adding it to the pastry, otherwise you will melt the butter and will prevent it from becoming puffy and flaky in the oven.

STEP 4

Allow the pastry to thaw slightly so it doesn’t shatter or break, then cut them into evenly sized rectangles. The size doesn’t really matter and you can make them as big or small as you like, but mine were about 6cm x 12cm.

STEP 5

Add a teasspoon of your apple mixture to the centre of half of your puff pastry pieces and brush the edges with beaten egg white.

STEP 6

Add the top piece of pastry and stretch it slightly so it drapes over the filling and meets up with the edges of the bottom piece. Push down on the edges slightly to make sure they are sealed then trim off any extra pastry.

STEP 7

Brush the top with more egg white, sprinkle with sugar and using a sharp knife, create slits in the top of the pastry to allow the steam to escape during baking. These steps can be done in any order.

STEP 8

Preheat your oven to 180˚C and set your pies in the fridge in the meantime. Bake for 20-25 minutes or until nicely golden and crispy.

Recipe