Free recipe & food news every week

Search & Social

Get the Wildly Good Cook kit: an autographed book, all 4 one-hour videos, and a class guide for only $64.80.

Save $12 and get free shipping! While supplies last.

To get them separately on Amazon, click on the images.

Learn how to save money, get healthy, and eat fabulous food!

Get your signed book personalized for yourself or as a gift. Also available at independent booksellers.

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 arganine Asian asparagus avocado bake @ 350 bake @ 400 bake @ 450 balsamic vinegar banana pancakes bananas barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet sauerkraut beet tops beets bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine breakfast brown bagging burgers butternut squash cabbage cake callaloo candied orange peels candy cantaloupe caramelize onions carrot tops carrots cashew cream cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cinnamon rolls cloves cocoa coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company cook ahead cooked apples cookies Cooking Green corn bread cornbread coughs crackers cranberries cranberry sauce cream substitute crockpot Cuban black beans cucumbers curry powder daikon dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar DIY Donvier dried basil dried beans easy edible flowers eggplant emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh tomato sauce frosting frozen desserts fruit funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index 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 high protein homemade homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester Kitchen Riff kiwis kohlrabi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime low fat low salt low sugar low-fat lunch lysine Madhur Jaffrey main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup meal in a jar meals in jars meatless Mexican Michigan State microwaved miso molasses momentum Momofuku mother muffins mushroom mushrooms mustard greens NC State new year's day no fat no garlic no knead no onions nooch noodles nutmeg nutritional yeast nylons oatmeal oilve oil okra olive oil one pot meals one-pot cooking onion onions oranges organic packaging paint parsley parsnips pasta pea shoots pea tips peach peanut butter peanuts pecans Persian pesto pickles pie pinto beans pizza plant-powered plant-strong popsicles potatoes potluck power jars probiotic pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins raspberry raw recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salsa sandhills farm sandwiches Santa Cruz Organic peanut butter sauce sliders slow slow cooker small bites smoothie snacks socca solar cooking something for nothing sorbet sorghum syrup soup sourdough spa cuisine spartans spinach spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tea Thanksgiving Thanksgiving recipes The Vegan Slow Cooker thrifty tomato tomato sauce tomatoes Tovolo trail mix travel recipes truffles turmeric turnips Two Chicks Farm udon noodles vegan 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 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

« 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.