Search & Social

Let my videos help you become a wildly good cook!


Steamy but not explicit spoof of "Fifty Shades" has romance, laughs, and my favorite recipes.

buy @ Amazon local

100 recipes, 4 seasonal menus, 20-minute starter plan, tips, more!

buyAmazon IndieBound

Recipe Index
#SNAPcut acorn squash adzuki beans Afghan all-purpose flour almond flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples aquafaba arganine Asian asparagus avocado baba ganoush bake @ 350 bake @ 400 bake @ 450 balsamic vinegar balsamic vinegar reduction banana bread banana pancakes bananas barbecued kale barely cooked tomato sauce barley basil basketball bay leaf bbok choy bean broth beartrack farm beet greens beet sauerkraut beet tops beets bell pepper bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine breakfast breakfast hack broccoli broiled brown bagging brown rice buckwheat burgers burritoes butternut squash cabbage cacao cacao cake cacao powder cake callaloo candied orange peels candy cantaloupe caramelize onions carrot cake carrot tops carrots cashew cream cashew sauce cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chard chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate chocolate aquafaba frosting chocolate cake chocolate peanut cake cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cinnamon rolls cleaning beans cloves cocoa cocoa powder coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company convection cook ahead cooked apples cookies Cooking Green corn bread corn on the cob cornbread coughs crackers cranberries cranberry sauce cream substitute crepes crock pot crockpot Cuban black beans cucumbers curry curry powder daikon dairy free dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar dinner party dip dips DIY Donvier Dr. Greger dried basil dried beans Easter easy easy vegan recipes edible flowers egg-free eggplant emergency preparedness fall family sized tea bags fat-free fennel fermented vegetables field roast sausages fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh corn fresh pasta fresh tomato sauce frosting frozen cashew cream frozen desserts fruit fruit sauce funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic george foreman grill ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index grab-and-go grab-and-go lunches graham cracckers gravy greek dressing green beans green gumbo green onions greens grilled grilled cabbage grilling gumbo gumbo z'herbes hardy citrus healthy heart-healty hemp seed hen of the woods mushrooms high protein holiday homemade homemade barbecue sauce homemade rice milk homemade truffles honey horchata h'ors dourves hot vinegar How Not to Die hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jester squash jicama Jif peanut butter John Griffith Just Mayo kabocha squash kadu kale Kate Heyhoe Kathy Hester kidney beans Kitchen Riff kitchen tools kiwis kohlrabi kraut-chi Larry's Beans lasagna leeks left-over pasta lemon lemon dressing lemons lentils lime local low fat low fiber low salt low sugar low-fat lunch lysine Madhur Jaffrey maiitake main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup mashed meal in a jar meals in jars meatless meringues mesclun Mexican Michigan State microwaved miso molasses momentum Momofuku mother Mothers' Day muffins mushroom mushrooms mustard greens NC State new year's day nice cream no fat no garlic no knead no onions nooch noodles nutmeg nutrition nutritional yeast nylons oatmeal oilve oil okra olive oil one bowl one bowl recipe one pot meals one-bowl dinner one-pot cooking onion onions oranges organic organic brownies packaging paint parsley parsnips pasta pasta salad pasta sauce pea shoots pea tips peach peaches peanut butter peanut oil peanuts peas pecans Persian pesto pickles picnic recipe pie pie crust pinto beans pizza pizza alternative plant-powered plant-strong popsicles potatoes potluck potluck recipe power jars pre-baking probiotic probiotics pudding pumpkin pumpkin pie QT Luong quick quinoa radish pods radishes rainbow chard raisins raspberry raw raw cashews recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker rice pudding roasted chickpeas roasted garbanzos roasted pumpkin roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salad mix salsa sandhills farm sandwich cookies sandwiches Santa Cruz Organic peanut butter sauce saving bean broth shisito peppers sliders sloppy joes slow slow cooker small bites smoothie smoothies snacks soaking beans socca solar cooking something for nothing sorbet sorghum syrup soup sourdough soy free spa cuisine spartans spice cake spinach spinach pasta splurge spread spreads spring spring onions stand mixer starters steamed steel-cut oats Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce strawberry shortcake summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tamales tea tea cakes Thanksgiving Thanksgiving recipes The Vegan Slow Cooker thrifty toast toaster oven tomato tomato sauce tomatoes Tovolo trail mix travel recipes Treasured Lands truffles turmeric turnips Two Chicks Farm udon noodles unfrosted cake vegan vegan brownies vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole grain whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt substitute zest zlaw Zojirushi bread machine zucchini
Follow me on Twitter

Celebrate Diwali, the Festival of Lights, or just fall itself with my Coconut Vegetable Curry.

« Confetti Bean Stew | Main | Apple Walnut Crumble »

Apple-Raisin Pockets

Looking for a baked fruit dessert without butter, lots of sugar, or artificial ingredients? Try this recipe for Apple-Raisin Pockets. Just wrap the appealing, apple-pie-like filling with a healthy dough based on bread instead of pie crust.

Use the dairy-free, slightly sweet dough below. For a more sophisticated flavor combination that is also vegan, use the Whisk Pizza Dough or Speedy Grilled Pizza Dough from Wildly Affordable Organic. Whisk Pizza Dough does not require a bread machine or kneading, but does rest at least one night in the refrigerator. All these options are lower in fat and higher in whole-grain goodness than pie dough.

Make-ahead or small-family tip: I like to make all the dough at once, then roll out and bake three batches of Apple-Raisin Pockets over a two-week period, using fresh apples each time. This makes the active time of the first batch only 40 minutes and the active time for the other two batches about 30 minutes each.

Active time: 1 hour. Total time: 3 hours. Serves 12.

Recipe ingredients

Slightly Sweet Dough

2 cups all-purpose flour (240 grams)
1 cup white whole wheat flour (120 grams)
1/4 cup wheat germ (32 grams)
2 1/4 teaspoon yeast (one packet)
1 teaspoon salt
2 tablespoons honey
2 tablespoons corn oil or other neutral oil
1 1/3 cup warm water (about 115°F)
extra flour for rolling out dough

Apple-Raisin Filling for 12 people (6 pockets)
1/3 cup plus 2 teaspoons sugar (6 tablespoons or 75 grams)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
6 medium Granny Smith apples or other tart apples
1/3 cup water
1/3 cup plus 2 teaspoons raisins (6 tablespoons)

Apple-Raisin Filling for 4 people (2 pockets)
2 tablespoons sugar
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 medium Granny Smith apples or other tart apples
2 tablespoons water
2 tablespoons raisins

Recipe Method

  1. Put all ingredients for Slightly Sweet Dough in a bread machine and mix on the dough setting. Let rise until doubled, about two hours. (Or make a half recipe of Whisk Pizza Dough or a whole recipe of Speedy Grilled Pizza Dough from Wildly Affordable Organic.) At this point, you can refrigerate dough for up to two weeks in a lightly covered bowl. Take dough out of refrigerator about thirty minutes before continuing with step 2.
  2. About thirty minutes before the dough is ready, preheat the oven to 400°F, with a bread stone on the bottom rack if you have one.
  3. Cut each apple into quarters and cut out the core. Slice each quarter into four long slices, then cut slices across three or four times.

    sliced granny smith apples

  4. Mix sugar, cinnamon, and nutmeg in a medium pot, add water, and bring to a boil over high heat. Reduce heat to medium low, then add apples. Cook apples uncovered until fork-tender, about eight minutes. Add raisins.
  5. Meanwhile, divide dough into 12 pieces (about 120 grams each) or if working in batches, divide one-third of the dough half and refrigerate any remaining dough. Roll out each piece between two pieces of well-floured parchment paper or on a clean, well-floured counter. Spread apple mixture on bottom half of dough circle and fold dough over apple mixture.

    apple turnover rolled out with filling

  6. Pinch edges of dough together to seal, then cut three slits in the top of the Apple-Raisin Pocket to allow steam to escape while it bakes. Open the slits a bit so they don't seal as the dough rises.

    apple turnover sealed and slashed

  7. Bake Apple-Raisin Pockets on parchment paper and a bread stone or cookie sheet for 25 to 30 minutes, until lightly browned and juice just starts to bubble out of the slits. (The picture below shows Apple Pockets that were baked about 3 minutes more than ideal.) Brush off any extra flour and cool for at least 5 minutes.
  8. To serve, cut each pocket in half. Serve warm or at room temperature. Best fresh from the oven, but any extra keeps covered at room temperature for about three days.

    apple-raisin turnover hot out of the oven

Tips and notes:

This recipe uses some steps that you may be tempted to skip. Do so at your own risk: you may wind up with Soggy Hollow Pocket Syndrome:

  • Adding water to the pan lets you start cooking the apples without burning them.
  • Cooking the apples until soften and somewhat smaller means they don't do all their shrinking beneath a baked-in-place dough roof.
  • Adding raisins at the end allows them to serve as natural sponges as the apples produce more liquid during baking.
  • Making larger pockets and cutting them in half reduces the work and gives you more fruit than dough in nearly every bite.

Instead of Granny Smith apples, try other tart baking apples such as Arkansas Black or Braeburn. If you use sweeter baking apples such as Gala, Fuji, or Golden Delicious, reduce the sugar a little. Don't use Red Delicious apples, which bake down to mush.

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.
Please join before posting - it's easy and free!
To help keep conversations on the forum civil, only registered members can comment or start new threads. Joining the community is easy and free.