Farmers Market Friday: Apple Pockets

IMG_9964The past week has confirmed that Fall has officially arrived in Arlington. Sunday was a perfect day to walk down to the market and the rest of the week followed with cooler weather. But with colder weather comes flu season.
IMG_0627 Having the flu or any kind of cold is the downside of the fall season. Normally, I get the flu a few weeks after everyone else. But for some reason, I was one of the first few people to come down with something. Luckily, it was just a scratchy throat and a really stuffy nose, causing my head to hurt. Despite this misery,I could still go to school and not have to stay home. But with a lack of energy, I’ve been caught behind of where I should be, this blogpost being one of those things. IMG_0628When you are sick, all I want to do is lay in bed and watch tv. If I do do this, I end up with a nose that’s even more clogged and impossible to clear. Thus, I have to be up and about so that my stuffy nose can be blown. Is that just me? But enough stuffiness for now,let’s go on with a recipe….
IMG_0629The reason why I present to you this recipe is because Fall is a happy month where baking pies and tarts all day is totally acceptable. Apple Pies or Apple Tarts are also always a way to cure a bummed out soul from being sick. These Apple Pockets will cheer up everyone as they look and taste marvelous.
IMG_0630 It’s time for me to let this blogpost be. I wish I could write more but the pictures can speak for themselves 🙂 IMG_0631 IMG_0632 IMG_0633


Farmers Market Friday: Apple Pockets

  • Servings: 8
  • Difficulty: Medium
  • Print

Ingredients:

  • 3 large apples, peeled, cored and chopped into small chunks
  • 2 tablespoons raw sugar, light brown sugar will also work
  • 1 tablespoon flour
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup raisins, optional
  • 2 sheets of Puff Pastry, thawed
  • 1 egg yolk

Directions:

Preheat the oven to 400F.

In a large bowl, mix together the apples, sugar, flour, vanilla extract, cinnamon, nutmeg and raisins. Mix until all the apple pieces are evenly coated.

  • If you would like your apple filling to be soft, cook the apple mixture in a small saucepan over medium-low heat for 3-5 minutes. Ignore this step of you want them to crunch.

Using a large circular cut out, such as a glass that’s 4+ inches in diameter, cut out the Puff Pastry dough on a floured surface. You should be able to get at least 8 circles.

On one-half of the circles,  place the apples evenly. Fold over the dough and pinch the edges together using a fork.

Brush the top of the apple pockets with egg yolk. This can be skipped but gives the pastries a shinny color.

Place the apple pockets on a lined baking sheet. Bake for 10-15 minutes, until golden-brown on the top.

Remove from the oven and place on a baking sheet to cool.


Bon Appétit,

-Stephanie

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