Crunchy Caramel Apple Pockets
These irresistible pocket cakes feature a crispy pastry shell filled with warm, gooey caramel and fragrant cinnamon apples. Bite through the flaky crust to experience the delightful blend of sweet and tart flavors. Perfect for satisfying your autumn cravings or impressing guests with a comforting treat.
ingredients
- 1 sheet puff pastry, thawed
- 2 large apples, peeled, cored, and diced
- 2 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/4 cup caramel sauce
- 1 egg, beaten
- Powdered sugar, for dusting (optional)
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
In a saucepan, melt butter over medium heat. Add the diced apples, granulated sugar, lemon juice, cinnamon, and vanilla extract. Cook for 5-7 minutes until the apples are tender and coated in a caramel-like sauce. Remove from heat and let it cool.
- 3.
Unroll the thawed puff pastry sheet and cut it into six equal squares.
- 4.
Place a spoonful of the caramel apple filling in the center of each pastry square. Drizzle with caramel sauce.
- 5.
Fold each square in half diagonally to form a triangle. Use a fork to seal the edges by pressing down firmly.
- 6.
Place the pockets on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
- 7.
Bake for 15-20 minutes, or until the pockets are puffed and golden brown.
- 8.
Remove from the oven and let them cool for a few minutes. Dust with powdered sugar, if desired.
- 9.
Serve warm and enjoy the delectable crunch of the caramel apple filling!
