Apple Pockets
Indulge in the cozy, homemade charm of Apple Pockets—a delightful treat that combines flaky, buttery pastry with a warm, spiced apple filling. Perfectly sized for grab-and-go snacking or a charming dessert, these golden-brown hand pies offer a comfort-food twist on classic apple pie. Made with a scratch-made dough and a fragrant filling of diced Granny Smith apples, cinnamon, nutmeg, and brown sugar, each bite delivers a balance of tartness, sweetness, and spice. A quick egg wash ensures a beautifully crisp and golden finish, while their approachable prep time makes them a hit for bakers of all skill levels. Serve these apple pockets straight from the oven or at room temperature for a crowd-pleasing treat that’s perfect for autumn gatherings or any time you crave an easy, hand-held dessert.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, diced)
- 50 grams Granulated sugar
- 4 tablespoons Cold water
- 3 medium Apples (such as Granny Smith, peeled, cored, and diced)
- 50 grams Brown sugar
- 1 teaspoon Cinnamon
- 0.25 teaspoons Nutmeg
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 large Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
Instructions
In a large mixing bowl, combine all-purpose flour and sugar. Add the cold, diced butter and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a saucepan over medium heat, combine diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5-7 minutes until the apples are slightly softened.
Mix cornstarch with 2 tablespoons of water to create a slurry. Add this to the apple mixture and stir well. Cook for an additional 2 minutes until the mixture thickens. Remove from heat and cool completely.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a round cutter (approximately 4 inches in diameter) to cut out circles from the dough.
Place a small spoonful of the apple filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges firmly to seal. Use a fork to crimp the edges for a decorative finish.
Beat the egg with milk to create an egg wash. Brush the tops of the apple pockets with the egg wash and make a small slit or two on each pocket to allow steam to escape.
Place the apple pockets on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
Let the apple pockets cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 377.6 g | 137% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 155.3 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 212 mg | 16% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
