The 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.
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. When 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….
The 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.
It’s time for me to let this blogpost be. I wish I could write more but the pictures can speak for themselves 🙂
Farmers Market Friday: Apple Pockets
- 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
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.