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Apple pie pockets take the mess out of traditional apple pie and are a great way to make individual apple pie servings portable.

Apple Pie Pockets

  • Prep time: 10 minutes
  • Cook time: about 15 minutes
  • Serving size: 1 pocket
  • Yield: 16 servings

Ingredients

  • ¼ cup MagicalButter, plus 2 tablespoons for brushing pastry tops
  • 1 cup organic cane sugar
  • ¼ cup water
  • ¼ cup cognac
  • ¼ cup packed brown sugar
  • 1 tablespoon organic all-purpose flour
  • 1 puff-pastry sheet
  • 1 large Granny Smith apple; peeled, cored, and sliced
  • 1 tablespoon vanilla bean paste
  • 1 teaspoon cinnamon

How-to

  1. Preheat oven to 350°F.
  2. In a saucepan over medium heat, melt the MagicalButter.
  3. Whisk in the flour to form a roux. Then, add the water, sugar, cognac, and brown sugar, and stir.
  4. Bring the pot to a boil; then, reduce the heat to low, and let it simmer.
  5. Add the Peeled and Chopped Granny Smith Apple then stir; followed by your Vanilla Bean Paste and Cinnamon.
  6. Cut your puff-pastry sheet into 16 squares. Place 1 teaspoon of apple filling in the middle of the sheet, brush a light coating of egg wash on the corners, fold, and press to seal.
  7. Brush the tops of each puff with MagicalButter, and bake for 15 – 20 minutes.
  8. Let your Apple Pie Pockets cool for 5 minutes. Serve, and enjoy!
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