For the apple pockets, cut the apple into small cubes and immediately mix with the baked apple jam, raisins and a pinch of cinnamon.
Cut the puff pastry into rectangles of the same size and cut half of the rectangles crosswise. Brush the edges of the uncut puff pastry pieces with beaten egg and spoon the apple filling into the center.
Place the cut part on top and press lightly on the edges. Brush with the remaining egg and bake at 180 degrees for about 20-25 minutes until the apple pockets are nice and golden.
Preparation Tip:
Instead of baked apple jam, you can use apple jam for the apple pockets.
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