Apple Pockets / Puff Pastry Bites
Cut puff pastry into rounds, fill with apple jam, fold into half-moon shapes, and bake into small pastries.
Ingredients
puff pastry dough
as needed
egg wash
as needed
apple jam (see page 149)
as needed
Instructions
1
Step 1
Roll out the puff pastry dough to a thickness of less than 1/8 inch (2 mm). Place on a baking sheet lined with parchment paper and refrigerate for 30 minutes.
2
Step 2
Use a 2 1/2-inch (6 cm) round cutter to cut out the dough.
3
Step 3
Brush egg wash on the edges.
4
Step 4
Spoon about 1/2 teaspoon (2-3 ml) of apple jam into the center of each round.
5
Step 5
Fold in half to form a half-moon shape. Use the blunt edge of a round cutter to press and seal.
6
Step 6
Brush the surface with egg wash. Use the back of a fork to lightly score the tops for a simple decoration.
7
Step 7
Bake at 375°F (190°C) until puffed and golden brown.
