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Apple Pie Pockets

Apple Pie Pockets

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time-icon 10 Minutes
time-icon 15 Minutes
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time-icon 16 Pockets
time-icon 1 Pocket
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time-icon 10 Minutes
oven-icon 15 Minutes
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plate-icon 16 Pockets
dish-icon 1 Pocket

Recipe Box

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Apple Pie Pockets
  • 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

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Apple Pie Pockets
  • Preheat oven to 350°F.
  • In a saucepan over medium heat, melt the MagicalButter.
  • 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. Serve, and enjoy!