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1
Thaw the puff pastry per instructions on the package.
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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 )
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3
Using a pastry brush remove the excess flour from the sheet.
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4
Now using a sharp knife, make 4 cuts lengthwise and 5 cuts horizontally giving you about 20 squares.
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5
In a bowl, take sour cream and mix sugar and cinnamon to it. Then add the apples and raisins and coat them well.
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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.
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7
Now using a sharp knife, make 2-3 small slits on top of each pocket.
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8
Place the prepared pockets on a greased baking tray and put the tray in the refrigerator for 15-20 min.
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9
Pre-heat the oven to 425 degrees F while your pockets are in the fridge.
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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.
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11
Bake for 10-12 minutes.They will be perfectly browned from bottom, light golden from top and perfectly flaky and puffy.
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12
Drizzle some glaze on the top and serve.
