Apple Pocket Pies
These tasty treats were a brain child of mine, born of my incessant sweet tooth and the luck of having apples, raisins, and walnuts on hand. Wrapped in a delicate pocket of crispy phyllo dough, the combination is amazingly delicious.
These don’t keep well, so you’ll want to serve and enjoy right away. But if you find yourself with leftovers, store them in the refrigerator and reheat them when you’re ready to enjoy again.
Ingredients:
- 3 large apples
- ½ cup chopped walnuts
- 3 tablespoons raisins
- ½ teaspoon salt
- 1 teaspoon flour
- 1 ½ teaspoon cinnamon
- 2 tablespoons butter
- 2 tablespoons brown sugar
- ½ teaspoon clove
- 1 roll phyllo dough
- Preheat oven to 375℉. Peel, core, and dice the apples, place in bowl with salt, flour, sugar, cinnamon, and clove. Stir to coat evenly.
- Melt butter over medium heat in pot. Add apples and cook for about 7 minutes, until apples become tender. Add raisins and walnuts, remove from heat and set aside.
- Prepare your phyllo dough by unrolling and covering with a damp paper towel.
- In place about ¼ cup to ⅓ cup of apple filling in each square of phyllo dough, fold up and place on parchment paper lined baking sheet. Repeat filling and folding until all the filling is used.
- Bake for 8 minutes, serve warm.
These are great with a drizzle of caramel sauce, with a scoop of vanilla ice cream, or with a sprinkle of powdered sugar.
Resteem~~!
Ohh this dish is look like so good. Lovely dish using apples. Great.
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I will try it this week, but with vegan butter :)
Coconut oil works great in the recipe too!
Apple, raisins, walnuts! Very tasty! 😀
After all, the splendid food came with delicious. I was waiting for this @pinkspectre.
My favourite
I will try this today!!!
Not a chance. Not one single chance. These babies will be gone in half an hour and The Weasel ... that guy I'm married to ... will be growling for more.
As fast as you say they bake, I think the alternative to "left overs" would be to make a double (triple?) recipe of the filling. Store that in the fridge and reheat if needed before assembling the pastries -- then bake the pastries themselves fresh. Soggy phyllo dough just isn't the same, and that texture is a big part of the appeal. (Anyway, that's what I'm going to do when I make them ... because an encore presentation is pretty much guaranteed around here!!)
I was delighted to see your post about the Sandia Mountains a couple of days back. That's where I live -- on the other side about 3.5 miles off 14 on the way to Madrid. I absolutely love this place -- and have for decades. I was so pleased to see that in The Grand Scheme of things, we're practically neighbors.
Your posts are always so special. I've enjoyed reading them for months now. This one, in particular, hit the spot. Thanks for publishing it.
I hate Hot Pockets but love the concept.
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