Ingredients

• 7 oz milk
• 3.5 tbsp butter
• 1 2/3 cups flour
• 1.5 tbsp instant yeast
• 3.5 tbsp sugar
• 2 tsp vanilla
• 1 egg, beaten
• 2¼ cups apples
• 3.5 tbsp raisins
• 3 tbsp sugar
• 1.5 tbsp butter
• milk (enough to brush pastries)
• sliced almonds (to sprinkle on top of pastries)
• 7 tbsp powdered sugar, sifted
• 1 tablespoon lemon juice
• ¾ tbsp butter

Directions

1. For the dough: warm up the milk and melt the butter in it. Set aside and let cool to 140 F (60 C) or less.
2. Mix the flour and yeast in the bowl of a mixer, slowly add the milk mixture and other ingredients and first mix with a paddle until the mass looks lumpy, then knead with a hook until they form a smooth dough.
3. Place into a covered container and let rise until double.
4. For the filling: peel and core the apples and cut them in to small pieces.
5. In a pot, sauté the apples with the other ingredients until the apple juices are drawn out. Let cool completely.
6. Preheat your oven to 395 F (200 C).
7. Roll out the dough to about 1/4 inch (6 mm) and cut out circles of about 5 inch (12 cm).
8. Roll out the individual circles a little thinner, brush the rims with milk and place a spoonful of the apple mixture in the middle.
9. Fold in half and use a fork to seal them shut.
10. Brush with milk and sprinkle with sliced almonds.
11. Bake the pockets for about 20 minutes or until golden brown, place on a cooling rack.
12. For the glaze: mix the lemon juice into the powdered sugar.
13. Melt the butter and whisk into the mixture.
14. Immediately glaze warm pockets with the mixture and let them cool completely.