Jews' Next Dor

Congregation Beth David's Young Adult Group for Jewish 20 & 30 Somethings

Apple Pockets

Posted by jewsnextdor on September 28, 2008

Apple Pockets

Roll out 2 pounds puff pastry dough (homemade or store bought)

3 cups sifted flour
1 3/4  cups cold unsalted butter
2 tsp kosher salt
7/8 cup cold water
1 ts baking powder

mix the flour and baking powder
add cold water, and salt.

kneed until smooth
form into ball
and let sit in refrigerator for and hour

Add the butter:

cut chilled butter into small squares
Roll out the dough into a sheet about 7 inches square and of even thickness throughout. at least an in from edge, place butter across dough. Fold dough over enclosing all butter.

Roll out dough. Fold in third and turn quarter way. Roll out again fold in third again and place in freezer.

Repeat this process 4 times.

Take out of freezer and roll out small thin circles of dough about five inches in diameter.

Place in refrigerator.

In a frying pan brown a 1/3 cup of butter
add 6 Pippin (or Granny Smith) cut thin

add one table spoon of lemon juice
add 1/3 to 1/2 cup of brown sugar (depending on size and sweetness of apples)
add 1/2 teaspoon of cinnamon
add 1/2 teaspoon of nutmeg
add 1/8 cup flour

Sauté until apples are soft and brown turn stove up to high heat and add 1/4 cup rum and flambe. After flame dies take off the heat and drain liquid into large liquid measuring cup. (make sure not to pour rum out of bottle)

take the pastry rounds out of the refrigerator

Place a small amount of apple into each round (do not over fill) and wet one inner side and fold over into a pocket. As each pocket is finished place back into freezer.

When all pockets are complete heat a medium pot (half full of oil) to 370 degrees F cook each pocket until golden brown and drain on a metal rack.

Make sure they have had time to cool before eating. Best if eaten warm.


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