Apple Pockets

Apple Pockets

During the past decade, October has become my favorite month. I’m not 100% sure why, but it may have something to do with the fact that October is when we finally start getting some relief from the long hot summers here in Arizona.

Or maybe it could be that October is the kickoff for the beginning of my favorite time of year. I have always associated October with the upcoming holidays: Halloween, Thanksgiving, and of course, Christmas. And I can’t talk about October without thinking of my long trips to the Farmer’s Market. We have to wait until mid-October here for the markets to open.

As I count the days until October 1, and while we wait, here’s a perfect recipe for any Fall day.  Enjoy!

Apple Pockets

 

Apple Pockets

 

Ingredients:

  • 1 large disk Pâte Brisée
  • 2 apples, peeled, cored and chopped
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon Garam masala

and

  • 1  beaten egg + 1 tablespoon water, for egg wash
  • 1 tablespoon sparkling sugar*

 

You’ll also need two baking sheets lined with parchment paper.

 

Preheat oven to 375°F.  Remove dough from refrigerator; let stand at room temperature to soften slightly.

In a medium bowl mix together apples, sugar, lemon, cinnamon and garam masala.

On a slightly floured surface roll out the dough into a 16-inch square and cut up to 16 squares.  Top with 1 teaspoon filling in the center of each.  Brush the edges with egg wash bringing the corners together in the center.

Place pockets on the prepared baking sheets and lightly brush with egg wash and sprinkle with sugar.

Bake for 20-25 minutes or until golden brown.  Remove from baking sheets.  Serve warm or at room temperature.

Makes 16 pockets

 

My notes:  *I like to use India Tree’s Bright White Sparkling Sugar but you can use regular sugar.

 

Apple Pockets

 

Apple Pockets

 

Apple Pockets

 

Apple Pockets


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