Creamy Apple Cinnamon Pockets

1. 1

   Thaw the puff pastry per instructions on the package.

2. 2

   After the pastry dough becomes easy to handle (after about an hour), roll it on a floured surface to approx 16x12 inch rectangle. ( i didn't measure with a tape :P that's why approx :D )

3. 3

   Using a pastry brush remove the excess flour from the sheet.

4. 4

   Now using a sharp knife, make 4 cuts lengthwise and 5 cuts horizontally giving you about 20 squares.

5. 5

   In a bowl, take sour cream and mix sugar and cinnamon to it. Then add the apples and raisins and coat them well.

6. 6

   Spoon the mixture in the center of the square. Brush the edges with milk, bring the edges together in a any shape you like, I used rectangle, and seal by pressing the together. Repeat with all the squares.

7. 7

   Now using a sharp knife, make 2-3 small slits on top of each pocket.

8. 8

   Place the prepared pockets on a greased baking tray and put the tray in the refrigerator for 15-20 min.

9. 9

   Pre-heat the oven to 425 degrees F while your pockets are in the fridge.

10. 10

    Once the oven is pre-heated, take out the baking tray from the fridge, brush the top of the pockets with milk and put it in the oven.

11. 11

    Bake for 10-12 minutes.They will be perfectly browned from bottom, light golden from top and perfectly flaky and puffy.

12. 12

    Drizzle some glaze on the top and serve.

* Per serving · 4 servings · Values may vary.