Sunday Brunch: Eric Himan's apple pie pockets

TULSA - Apple Pie Pockets



  • 3 apples (granny smith-diced)
  • 3 tablespoons of raisins
  • 3 tablespoons orange juice
  • 3 tablespoons of sugar
  • 1 teaspoon of orange zest
  • 1 tablespoon of all purpose flour
  • 1 teaspoon of ground cinnamon
  • 1/8 teaspoon of salt
  • package of frozen puff pastry
  • egg wash (1 egg beaten with a tablespoon of water)



Preheat over to 400 degrees (as directed on the puff pastry box.)

In a medium size bowl, add the orange juice and zest. Peel, de-core and dice apples. Add to the bowl and stir (this orange juice prevents the apples from browning too fast).

Add in the raisins, sugar, cinnamon, flour, and salt. Stir to an even consistency.

De-frost puff pastry sheets as directed. Roll out in a 12 X 12 inch square. Using a knife, cut little divets throughout the dough without tearing it apart. Cut the square into four strips and then turn your surface to cut into four more strips, leaving you with 16 small squares.

Spoon a small amount of the apple mixture in the center of each square. With a brush, egg wash the edges of each square folding the four edges up to a point at the top. Sprinkle with a bit of sugar on each one. Place them on a cookie sheet prepared with parchment paper and bake for 15 minutes or until golden brown.

Serve over vanilla ice cream.

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