Filled Puff Pastry Pockets with Apple and Chocolate
Filled puff pastry pockets with apple and chocolate is a recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 pack frozen puff pastry (8 sheets)
- 4 large apples
- 1 tbsp Lemon Juice
- 200 g dark chocolate
- 3 tbsp butter
- 4 Tbsp breadcrumbs
- 1 Egg white
Instructions
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1.
Let the puff pastry sheets thaw while you peel, core and slice the apples into wedges; drizzle with lemon juice. Chop the chocolate and melt it over a gentle water bath, then stir in the butter and set aside.
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2.
Fold each sheet once to form a square, then roll into a rectangle about 18 x 24 cm and cut each side lengthwise into two 12 cm strips. Repeat with remaining sheets.
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3.
Sprinkle half of the strips with breadcrumbs, leaving a 1 cm border free. Cut the other half parallel to the shorter side at 1–1.5 cm intervals without cutting through the border.
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4.
Place apple wedges on the breadcrumb‑coated strips and drizzle with melted chocolate. Brush the exposed borders with egg white, then cover with the cut strips, pressing edges firmly. Arrange pockets on a parchment‑lined tray with space between them and bake in a preheated oven at 220 °C for about 20 minutes until golden yellow. Serve hot or cold.
