Yesterday I mentioned that I’ll be making something for Cupcake Lovers..well I hope this one will not disappoint those who were awaiting a cupcake in a liner topped with a buttercream.
I know these are not really that original, still
I wanted to try them . I’ve seen them in a shape of an apple, square and a star and so I though why not a cupcake. I have a large cupcake cutter so I decided to use that. I wasn’t quite sure how would they come together, I was worried they would tear while baking, but they really kept their shape well and didn’t tear at all.
I haven’t made these before though I have made an apple pie, last time ..holding my breath..6 years ago.
I think I’d roll the dough even thinner next time and definitely cut the apples into really small cubes.
You can most certainly use your favorite apple pie crust and filling recipe for these.
Cupcake Apple Pockets(using a large cupcake cutter – about 5 pockets)
2 large apples, peeled and diced
juice of half lemon
2tbl brown sugar sugar + more if needed
1/4 tsp. cinnamon
1/4 tsp. nutmeg
pinch of salt
Combine all the ingredient in the bowl, taste and season more if necessary
2 1/2 cups all-purpose flour
1 tsp. salt
3 Tbsp. sugar, plus more for sprinkling
zest of one lemon
2sticks cold unsalted butter, cut into 1/2 inch cubes
about 6 to 8 Tbsp. ice water
1 egg, lightly beaten – egg wash
-In a food processor, pulse together the flour, salt, and the 3 Tbsp. sugar until combined, about 5 pulses.
-Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses.
-Add 6 Tbsp. ice water and pulse. The dough should come together and , it should hold together when squeezed with your fingers but should not be sticky. If it is too crumbly, add more water,but only a little at a time, use 1tsp measure, pulse the dough after each addition of water.
-Divide the dough in half, wrap with plastic, and press each into a disk.
-Refrigerate for at least 2 hours or up to overnight.
-When ready to begin assembling, let the dough stand at room temperature for about 5 minutes.
– On a parchment lined surface, roll out 1 dough disk into a round 1/16 to 1/8 inch (2 to 3mm) thick. If dough becomes too sticky, you can use a little bit of flour, but avoid too much flour, I find parchment paper helps to keep flour use to minimum. If using flour, brush off the excess flour from the dough.
-Once you have your dough ready to be cut, you can use variety of cutters, there are also molds especially for this purpose, but since I don’t have any molds I decided to use my large cupcake cutter.
– You may notice that cupcake on the right is slightly larger than the one on the left. Basically I cut out same cupcakes and then I ran a rolling pin over one of them to make it slightly larger, this one will be our top part of the pocket.
-Place the filling on the top of the cupcake cutout, as you can see I also used small chocolate chips for the filling. You can use raisins, chocolate, nuts, I actually used some mascarpone cheese in of these as well.Apples are really versatile and I wanted to try different fillings, so if you wish you can experiment, if not, use the basic apple filling, that’s perfectly fine.
-To put the pocket together you need to brush edges of the bottom cutout with egg wash, you can see I used a small cutter to make a small opening on the top part of the pocket, gently place the top cutout on the top of the filling and gently press down ( here comes handy that we made the top slightly bigger by rolling the pin over it).
-Once you have created a pocket, use a fork and gently go around ,keep pressing fork into the dough.
-Place the finished pocket onto the baking sheet lined with parchment paper
-Repeat with remaining crust dough and filling
– Chill the pocket until firm, about 20-30 minutes
– Preheat oven to 400F
– Brush pocket with egg wash and sugar, you can also sprinkle pockets with nuts, cinnamon or leave plain
-Bake for about 20 minutes, depending on the size of the pocket, they should be golden when baked.
-Cool to lukewarm and enjoy