Fresh Apples baked with a yeast dough to make these tender sweet apple pockets aka Apfeltaschen. Your family will love these delicious apple pockets.
How to make Apple Pockets aka Apfeltashen-
I am an expat German living in Northeast Ohio and blogging mostly about authentic German food and my own original recipes inspired by German food. Having grown up in the border region with France in a very cosmopolitan city, even for its size, I am also drawn to all sorts of ethnic recipes.
I have been baking ever since I could hold a spoon, and it is my great passion in life. I have somehow always baked. I love to explore and experiment, to create and yes, eat what I have created. I am not just a consummate baker, I like to cook as well, especially seasonally.
Apple Pockets (Apfeltaschen)
Apples are among the most versatile fruit I know. I just love apples. LOVE apples. Pies, tortes, apple sauce, apple pancakes… the list goes on and on. They have just enough sweetness to not require very much more sugar, and their tartness (provided you use a baking apple) single-handedly enhances any pastry they are added to.
Apple pockets (Apfeltaschen) are consequently one of my favorite pastries, and the best thing is that they are a non-messy affair when you’re eating them, which makes them an ideal snack for kids, young and old.
The first round of these mysteriously disappeared over the course of the evening, before I had a chance to even photograph a single one coming out of the oven, much less GLAZE them. (Can I just say, “TSOS” = “teenage son over shoulder”?) I normally put out little signs that say things like, “Please don’t eat.” all the way to “Eat this and be PUNISHED!”, but this time I neglected to do that and was promptly punished myself – with an empty plate.
There was nothing else left to do but to make another batch, but these are so easy and quick, it was not really that bad. The recipe came out of one of my favorite recipe books, “Backen Macht Freude” by Dr. Oetker (the US English edition is called “German Baking Today”).
The recipes are easy to follow, accessible and accompanied by helpful photographs. The only substitution I made was to use craisins instead of the raisins that the recipe calls for, as nobody in my family really likes raisins that much.
It’s just a few steps and you’ll be enjoying these delicious treats. If you enjoyed this recipe you might also like my quick and easy scones.
If you’ve tried this Apple Pockets /Apfeltaschen recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you!
For the dough
- 7 oz milk
- 3 1/2 tbsp butter
- 1 2/3 cups flour
- 1 1/2 tbsp instant yeast
- 3 1/2 tbsp sugar
- 2 tsp vanilla
- 1 large egg beaten
For the filling
- 2 1/4 cups apples a good baking apple like McIntosh
- 3 1/2 tbsp raisins
- 3 tbsp sugar
- 1 1/2 tbsp butter
- milk enough to brush pastries
- sliced almonds to sprinkle on top of pastries
For the glaze
- 7 tbsp powdered sugar sifted
- 1 tablespoon * lemon juice
- 3/4 tbsp butter
For the dough
- warm up the milk and melt the butter in it. Set aside and let cool to 140 F or less.
- Mix the flour and yeast in the bowl of a mixer, slowly add the milk mixture and other ingredients and first mix with a paddle until the mass looks lumpy, then knead with a hook until they form a smooth dough.
- Place into a covered container and let rise until double.
For the filling
- peel and core the apples and cut them in to small pieces.
- In a pot, sauté the apples with the other ingredients until the apple juices are drawn out. Let cool completely.
- Preheat your oven to 395 F
- Roll out the dough to about 1/4 inch (6 mm) and cut out circles of about 5 inch
- Roll out the individual circles a little thinner, brush the rims with milk and place a spoonful of the apple mixture in the middle.
- Fold in half and use a fork to seal them shut.
- Brush with milk and sprinkle with sliced almonds.
- Bake the pockets for about 20 minutes or until golden brown, place on a cooling rack.
For the glaze
- mix the lemon juice into the powdered sugar.
- Melt the butter and whisk into the mixture.
- Immediately glaze warm pockets with the mixture and let them cool completely.