Breakfast,  Food,  Fruit

Apple Pocket Tarts

October 12, 2011 /

You guys are awesome! Another Top 9. I am just blown away. Thanks bunch for buzzing my Apple Bread!!

I have been on a bit of an apple kick lately. There are in season you know? Not to mention I love apples…LOVE them. Like I have before, I have an apple every single day. What is that saying “an apple a day, keeps the doctor away”? Something like that anyways.

I always end up getting on these kicks with different ingredients and then make a ton of things with that one ingredient. I mean did you SEE all the pumpkin things I made? Not to mention the blueberry recipes…I wanted to make something that was comforting with the apples.

The reason I wanted to make something comforting is because I have been feeling a bit blue lately. Things just haven’t been going that well for me. My job is really stressful because of the recent position I got. I don’t feel like I get a moment to breath at work which is really overwhelming. On top of that I just haven’t been feeling very good about myself, which is never a good thing. I am one of those people that tends to work myself too hard and for too long (Type A personality 😛 ) and with me being so unbelievably frustrated lately I have just reached the end of my rope.

I am very lucky to have Patrick to support me through it all. He is always there trying to make me feel better and always manages to put a smile on my face. The poor thing has had to deal with my negative-stressed self lately way more than I care to share with you. Thanks Lion. <3

Comfort…

Apples…

Fall…

Hmmm, how about little pocket apple pies? Pie, for some reason, is always comforting to me. Makes me think of holidays, family and warmth.

Adapted recipe from Flour Bakery and Buns In My Oven

For the dough:

  • 1 1/2 cups all-purpose unbleached flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 12 pieces
  • 2 egg yolks
  • 3 tablespoons cold milk

Using a food processor mix together the flour, sugar, and salt for 10 to 15 seconds. Scatter the butter over the top. Pulse until the flour is no longer bright white and holds together when you clump it. Lumps of butter the size of pecans should be visible throughout the dough.

In a small bowl, whisk together the egg yolks and milk until blended. Add to the flour mixture all at once. Process until the dough just barely comes together. It will be loose and messy. Don’t freak out, this is the way it is supposed to be.

Dump the dough onto an very lightly floured surface and gather it into a tight mound. Using your hands work the dough just until it starts to form. DO NOT KNEAD. Use the smearing technique. Where you drag the dough with your hands and smear it against the surface.

Gather up the dough, wrap tightly in plastic wrap, and press down into a disc about 1″ thick. Refrigerate for at least 4 hours before using.

For the filling:

  • 3 tablespoons unsalted butter
  • 2 Granny Smith apples, peeled, cored, and thinly sliced
  • 1/2 cup packed light brown sugar
  • 1 egg, lightly beaten
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 1/2 cup unbleached all purpose flour

Melt the butter over high heat in a medium sauce pan. Add the apples and stir until they just start to soften, about 2 or 3 minutes. Add the brown sugar and continue stirring for another 3 to 4 minutes or until the sugar has melted and mixed with the apples.

Remove from the heat and transfer the apple mixture to a bowl. Cool for 30 minutes. It needs to be cooled before you add the rest of the ingredients.

Add the egg, cinnamon, salt, and flour to the apples and mix with a spatula until they are thoroughly and evenly incorporated. Cool completely before using.

To assemble the Pop-tarts:

  • 1 egg, lightly beaten
  • 1 tablespoon of water

Preheat the oven to 350º

Remove the dough from the refrigerator and divide it in half. Put the half you aren’t working with back in the fridge. On a floured surface, I found that the more flour the better here or your dough will stick which is NOT fun!

Roll the first half of the dough until it is about 1/16″ thick. REALLY roll it out, you want it to be thin. Using a paring knife or pizza cutter, cut the dough into rectangles. Mine were about 2 1/2-3″ x 5″. Brush the rectangles with the egg wash.

Spoon 2 tablespoons of the filling on top of each of the egg washed dough rectangles. Top with the remaining rectangles of dough. Use a fork to lightly press the edges together and seal them together. Brush tops of rectangles with egg wash to get that nice golden color when they bake.  Place each Pop-tart on a baking sheet coated with cooking spray about 2 inches apart.

Repeat the same process with the remaining half of the dough.

Bake for 40 to 45 minutes or until the tops of the pastries are golden brown. Let cool on the baking sheet on a wire rack for about 30 minutes.

For the Cinnamon Glaze:

  • 1 cup confectioners sugar
  • 2 tablespoons plus 2 teaspoons water
  • 1/2 teaspoon ground cinnamon

Whisk together all ingredients in a small bowl until smooth.

Brush the tops with the glaze. Let stand for 10 to 15 minutes to allow the glaze to set before serving.

Who doesn’t want to have a little mini apple pie for their pocket? I mean really. Could you say no?

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