Apple and Pickled Raisin Pockets
Baking and Desserts • American
Description
Serve warm with cream, ice cream, or custard.
Ingredients
- All-purpose flour 10 oz
- Lard 5 oz
- Butter 5 oz
- Water to taste
- Green Apples 10 oz
- Red Apples 5 oz
- Raisins 5 oz
- Dry cider 5 fl oz
- Semolina 8 teaspoons
- Cloves 16 pieces
- Brown Sugar 0 oz
- Egg white 1 piece
Step-by-Step Guide
Step 1
Soak the raisins in cider overnight.
Step 2
Leave the butter and lard at room temperature to soften.
Step 3
Sift the flour and a pinch of salt into a large bowl, holding the sieve as high as possible to aerate the flour. Add the lard and butter. Using a knife, mix the ingredients. When it resembles an even crumb, use your fingers to rub the fat into the flour, occasionally lifting the flour mixture above the bowl and letting it fall back down.
Step 4
Then sprinkle the dough with about a tablespoon of cold water, mix again with the knife using cutting motions. After that, knead the dough by hand until smooth, adding a little water if necessary, until it stops sticking and forms a ball. Transfer the dough to a bag and refrigerate for 30 minutes.
Step 5
Preheat the oven to 390°F.
Step 6
Remove the dough from the refrigerator and divide it into 4 parts. Dust the work surface with flour and roll each piece of dough into rectangles about 25.5x13 cm. Cut each in half. Without peeling the apples, chop them into small cubes (about 1 cm). Evenly sprinkle each square of dough with semolina, place 2 tablespoons of chopped apples, 2 cloves, and sprinkle with 2 teaspoons of sugar and raisins. Lightly beat the egg white and brush the edges of the dough. Pinch in several places.
Step 7
Using a spatula, transfer the pockets to a baking dish so that they fit snugly against each other. If you have leftover filling, carefully open the pockets and distribute the fruit. You can either pinch the edges again or leave them open. Brush the tops with the remaining egg white and sprinkle with sugar.
Step 8
Bake for about 50 minutes until golden brown.
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