I haven't posted on here in forever because I've been busy with school and other activities, but I finally had time to bake since it's spring break (plus it's an extended break thanks to coronavirus -- please wash your hands).
I felt like trying something different, and after watching "To All the Boys I've Loved Before: P.S., I Still Love You," I was inspired. In the movie, the main character made these little cherry pocket things. I'm not a fan of cherries in my desserts, so I decided to use apples instead (to be honest, we just have a ton of apples for some reason).
Anyway, making these is definitely a good way to pass the time, especially if you're stuck in your house for these next few weeks. The recipe makes about five apple pie pockets, so double it if you want to share. :)
Ingredients:
For the Pie Crust (Sur La Table's "Pastry Dough Recipe"):
- 1-¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, cold, cut into ½-inch cubes
- 4+ Tbsp ice water
For the Filling (Natasha's Kitchen "Apple Turnover" - Filling):
- 1 1/4 lb Granny Smith apples (3 medium) peeled, cored, and diced into 1/3' thick pieces)
- 1 Tbsp unsalted butter
- 1/4 cup brown sugar, lightly packed
- 1.2 tsp ground cinnamon
- 1/8 tsp salt
For the Assembly:
+ one egg/egg white and sugar (optional)
Directions:
2) Preheat oven to 400 degrees F.
1) Begin by making the dough. Place the flour and salt into the bowl of a food processor. Pulse until blended. Add in the butter and pulse 6-10 times, until dough comes together in pea-sized pieces. Sprinkle ice water over dough 1 Tbsp at a time, pulsing. Continue to add water until mixture just holds together.
2) Empty out the dough onto a smooth work surface and knead several times. Flatten into a 6-inch disk, wrap tightly in plastic wrap, and place in the fridge for at least 30 minutes.
3) Move on to the filling. Melt butter in a medium pot over medium heat. Add apples and let cook for about 5 minutes, stirring occasionally. Lower heat and stir in brown sugar, cinnamon, and salt. Cook for 3 more minutes, then remove from heat and let cool.
4) Take out your dough and roll it out to about 1/4 inch thickness. Using a butter knife, cut the dough into a simple rectangular shape. Then, cut this rectangle into several more rectangles. Re-group and roll dough as needed (I was able to make about five pockets in total, considering that each pocket needs two dough rectangles).
5) Spoon the filling in the center of half of the rectangle, leaving the rest of them plain. You may have some apple filling leftover. Take the plain rectangles and place them on top of the filled ones. If needed, stretch or roll them so they fit.
6) Use a fork to crimp the edges of the pockets. Make sure they're sealed well before covering with your egg wash. Sprinkle with sugar and use a knife to place a slit in the top of each pocket.
7) Bake for 20-25 minutes, until golden brown.
