Creamy Apple Cinnamon Pockets Recipe

Thaw the puff pastry according to package directions; it should be easy to handle after about 1 hour. On a lightly floured surface, roll the pastry into an approximately 16x12 inch rectangle. Use a pastry brush to sweep away any excess flour.

Using a sharp knife, make 4 cuts lengthwise and 5 cuts horizontally to create about 20 squares. In a bowl, combine the cream, sugar, and cinnamon. Stir in the diced apples and raisins until they're well coated. Spoon a portion of this mixture into the center of each pastry square.

Arrange the prepared pockets on a greased baking tray and refrigerate for 15-20 minutes. While they chill, preheat your oven to 425 degrees F.

Once the oven is hot, remove the baking tray from the fridge, brush the tops of the pockets with a little milk, and transfer the tray to the oven.