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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.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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