Apple Pockets

Peel the apples and cut them into small cubes. Then put them in a pan, stir in sugar and cinnamon and steam for a few minutes on low heat, let cool.

Roll out the puff pastry and cut into rectangles (about 10 x 6 cm – size variable). Spoon the cooled mixture onto the pastry pieces, brush the edges of the pastry pieces with water, fold the pastry and carefully press the ends together with a fork.

Using a sharp knife, cut the top of the apple pockets twice and brush with the beaten egg. Bake at 160 °C for about 20 minutes.

Then let cool and sprinkle with powdered sugar.

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