
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
-
warm up the milk and melt the butter in it. Set aside and let cool to 140 F (60 C) or less.
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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.
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Place into a covered container and let rise until double.
FOR THE FILLING
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peel and core the apples and cut them in to small pieces.
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In a pot, sauté the apples with the other ingredients until the apple juices are drawn out. Let cool completely.
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Preheat your oven to 395 F (200 C).
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Roll out the dough to about 1/4 inch (6 mm) and cut out circles of about 5 inch (12 cm).
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Roll out the individual circles a little thinner, brush the rims with milk and place a spoonful of the apple mixture in the middle.
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Fold in half and use a fork to seal them shut.
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Brush with milk and sprinkle with sliced almonds.
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Bake the pockets for about 20 minutes or until golden brown, place on a cooling rack.
FOR THE GLAZE
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mix the lemon juice into the powdered sugar.
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Melt the butter and whisk into the mixture.
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Immediately glaze warm pockets with the mixture and let them cool completely.
RECIPE NOTES
*Denotes real spoons