Danish Apple Pockets

Instructions

1. Prepare the apple filling
   In a medium saucepan over medium heat, melt the butter. Add the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes until apples begin to soften but still hold their shape.
2. Thicken the filling
   In a small bowl, mix cornstarch with 1 tablespoon of water to create a slurry. Add to the apple mixture and stir constantly for 1-2 minutes until the filling thickens. Remove from heat, stir in vanilla extract, and let cool completely.
3. Prepare the pastry
   Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll out each puff pastry sheet to a 12x12 inch square. Cut each sheet into 4 equal squares to make 8 squares total.
4. Fill the pockets
   Place about 2 tablespoons of the cooled apple filling in the center of each pastry square. Avoid overfilling as this can cause leakage during baking. Brush the edges of each square with egg wash.
5. Form the pockets
   Fold each square diagonally to form a triangle, enclosing the filling. Press the edges firmly with a fork to seal. Using a sharp knife, cut a small slit in the top of each pocket to allow steam to escape during baking.
6. Final preparation
   Transfer the pockets to the prepared baking sheets, spacing them at least 2 inches apart. Brush the tops with egg wash and sprinkle with coarse sugar for a crunchy, caramelized finish.
7. Bake to golden perfection
   Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown. Rotate the baking sheets halfway through for even browning.
8. Cool and serve
   Allow the apple pockets to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool for another 10 minutes. Serve warm or at room temperature.