Ingredients
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1 kg Apples
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500 ml apple Cider
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150 g Sugar
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1 tsp Cinnamon
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500 g Puff Pastry
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1 Egg
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125 ml Cream
Directions
Favorite fruit all year long. Cider and cinnamon, secretly hiding within apple filling. An explosion of taste and aroma. You cannot pick just one, we bet on this! Puff pastry pockets with apple filling – Soo Tasty with Soo Foodies!
- Take out puff pastry from refrigerator about 30 minutes before processing it to ease a bit
- Use blender for smoother puree
- Always take out cream from refrigerator just before beating it
- You can serve the apple pockets with ice cream instead of beaten cream
Steps
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1
Done
|
Wash and chop the apples into small cubes. Turn the hot plate on medium heat. Take saucepan and put the apples inside. Add cider, sugar and cinnamon. Let all burble for 15 minutes and all aromas are released. Roll puff pastry to 3 mm thick sheet. Use round vessel, about 13 cm in diameter, to make equal circular pastry shapes. |
|
2
Done
|
Transfer the apples into colander and drain them well. Smash them to smooth puree with the help of fork or blender. Whisk egg in small bowl and put aside. Transfer the pastry into baking tray covered with baking paper. Prick them all over with fork. Brush the ends of the circles over with little bit of water so it will be easier to stick them later. |
|
3
Done
|
Add 2-3 table spoons of apple filling. Fold and seal ends with light finger movements. Grease over with some of the beaten egg. Bake about 15 minutes to golden brown in pre-heat oven at 180 C. |
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4
Done
|
Beat the cream until soft peaks are formed. Serve the apple pockets warm with cream or several spoons of apple puree. |
