Tipsy Spice Apple Pockets

Preliminary remark

1. I made a sauce out of one kg of apples, that’s too much for the number of pockets, but you can safely eat the rest of it. And I generally leave the peel on the apples because that’s where the best taste is and I know where the apples come from – namely from my mother’s garden. I used the Fire Roasted Cinnemon Apple Spice from Fire and Glass here that I find perfect for apples. In addition to sugar, this mixture also contains cinnamon, nutmeg and cloves. The cinnamon, nutmeg and cloves were roasted over an open fire, then ground and then mixed with the sugar. So you can also make it yourself – simply roast the spices in a pan without fat and then grind them finely.

filling

1. Wash, quarter and core the apples and then cut into cubes with the skin. In a saucepan, boil the sugar with the 2 tablespoons of water to a light caramel. Then add the apple cubes and simmer for 3 minutes while turning, then add the spice and the apple juice, put the lid on and simmer until soft.
2. When the apples are nice and soft, puree them finely with the hand blender and simmer until they have a nice, creamy consistency, then season with a strong dash of calvados.
3. I always leave the puree to cool in the refrigerator overnight. Apples have a lot of pectin, so you don’t need an additional agent to achieve the desired consistency. So let it cool down and park it in the fridge overnight.

Assembly and finish

1. Roll out a roll of puff pastry and cut into 8 equal-sized rectangles. Place a tablespoon of applesauce on each rectangle, brush the edges with water, beat together and press the edges together with a fork and then place on a baking sheet lined with baking paper and bake in an oven preheated to 220 degrees for about 15-20 minutes and then cool a little to let.
2. Then use the powdered sugar and lime juice to make a glaze and coat the pockets with it.