Ingredients: 1 apple (peeled, cored, very finely chopped),1 tsp cinnamon powder,1/8 cup golden raisins,2 tbsp milk (for milk wash or if u like darker color of crust, use egg-wash),1 puff pastry sheet,1/4 cup sour cream,1/8 cup + 2 tbsp sugar,1/8 cup sugar,1 tbsp water
Instructions:
- Thaw the puff pastry per instructions on the package.After the pastry dough becomes easy to handle (after about an hour), roll it on a floured surface to approx 16×12 inch rectangle. ( i didn't measure with a tape 😛 that's why approx 😀 )Using a pastry brush remove the excess flour from the sheet.Now using a sharp knife, make 4 cuts lengthwise and 5 cuts horizontally giving you about 20 squares.In a bowl, take sour cream and mix sugar and cinnamon to it. Then add the apples and raisins and coat them well.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.Now using a sharp knife, make 2-3 small slits on top of each pocket.
- Place the prepared pockets on a greased baking tray and put the tray in the refrigerator for 15-20 min.Pre-heat the oven to 425 degrees F while your pockets are in the fridge.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.
- Bake for 10-12 minutes.They will be perfectly browned from bottom, light golden from top and perfectly flaky and puffy.
- Drizzle some glaze on the top and serve.
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