APPLE POCKETS (APFELTASCHEN) BY THE GERMAN FOODIE

apple pockets Apfeltaschen
INGREDIENTS
FOR THE DOUGH
  • 200 oz ml milk 7
  • 50 g butter 3.5 tbsp
  • 375 g flour 1 2/3 cups
  • 20 g instant yeast 1.5 tbsp
  • 50 g sugar 3.5 tbsp
  • 10 ml vanilla 2 tsp
  • 1 egg beaten
FOR THE FILLING
  • 500 g apples 2 1/4 cups, a good baking apple like McIntosh
  • 50 g raisins 3.5 tbsp
  • 40 g sugar 3 tbsp
  • 20 g butter 1.5 tbsp
FOR TOPPING
  • milk enough to brush pastries
  • sliced almonds to sprinkle on top of pastries
FOR THE GLAZE
  • 100 g powdered sugar sifted, 7 tbsp
  • 1 tablespoon * lemon juice
  • 10 g butter 3/4 tbsp
INSTRUCTIONS
FOR THE DOUGH
  1. warm up the milk and melt the butter in it. Set aside and let cool to 140 F (60 C) or less.
  2. Mix the flour and yeast in the bowl of a mixer, slowly add the milk mixture and other ingredients and first mix with a paddle until the mass looks lumpy, then knead with a hook until they form a smooth dough.
  3. Place into a covered container and let rise until double.
FOR THE FILLING
  1. peel and core the apples and cut them in to small pieces.
  2. In a pot, sauté the apples with the other ingredients until the apple juices are drawn out. Let cool completely.
  3. Preheat your oven to 395 F (200 C).
  4. Roll out the dough to about 1/4 inch (6 mm) and cut out circles of about 5 inch (12 cm).
  5. Roll out the individual circles a little thinner, brush the rims with milk and place a spoonful of the apple mixture in the middle.
  6. Fold in half and use a fork to seal them shut.
  7. Brush with milk and sprinkle with sliced almonds.
  8. Bake the pockets for about 20 minutes or until golden brown, place on a cooling rack.
FOR THE GLAZE
  1. mix the lemon juice into the powdered sugar.
  2. Melt the butter and whisk into the mixture.
  3. Immediately glaze warm pockets with the mixture and let them cool completely.
RECIPE NOTES

*Denotes real spoons