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Apple Pie Pockets

Apple Pie Pockets

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degree-icon N/A
time-icon 10 Minutes
time-icon 15 Minutes
time-icon None
time-icon 16 Pockets
time-icon 1 Pocket
diet-icon N/A
degree-icon N/A
time-icon 10 Minutes
oven-icon 15 Minutes
snow-icon None
plate-icon 16 Pockets
dish-icon 1 Pocket
diet-icon N/A
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Ingredients

Apple Pie Pockets
  • ¼ cup Magical Butter, plus 2 tablespoons for brushing pastry tops
  • 1 cup Organic CaneSugar
  • 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

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