Apple and Chocolate Pockets

Name: Apple and Chocolate Pockets
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Water 2 oz; Vegetable oil 2 spoonfuls; Eggs medium 2; Baking powder ½ tsp; Fine salt 1 pinch; Milk Chocolate 2.1 oz; Apples 1; Whole peeled hazelnuts 1.5 oz; Cinnamon sticks 2; Lemon juice 1; Water to taste; Eggs 1; Brown sugar 0.1 cup

it es fr de br nl

260

Calories per serving

Energy Kcal 260
Carbohydrates g 34.8
of which sugars g 10
Protein g 7.5
Fats g 10.1
of which saturated fat g 2.83
Fiber g 1.7
Cholesterol mg 78
Sodium mg 139

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Makes: 8
Cost: Very low
Note + 30 min. of dough resting

PRESENTATION

Apple and chocolate saccottini are like a fun little twist on a classic French pastry. Think about it—tiny bites of joy perfect for snack time. Super tasty. These mini pastries have all those buttery layers you’d expect from a pain au chocolat, but honestly, they’re smaller and just way easier to handle. So, so ideal for kids or anyone craving a quick sweet bite.

Now, the filling? That's where it gets really interesting—like really, really interesting. It’s a mix of soft, diced apples and melty chocolate. Every bite is a surprise of sweet with just a hint of tangy. And look, unlike store-bought snacks, these apple and chocolate saccottini let you control what goes inside. Which is great. Makes them feel a bit more wholesome, you know?

I gotta say, folks making these at home often rave about the smell of apple chocolate pastry baking in the oven. Draws everyone to the kitchen. You can totally see why—the golden pastry, the melted chocolate, and those juicy apples all come together in a way that's hard to beat. Seriously good.

Many families are swapping out packaged treats for these apple chocolate croissant-style saccottini. And you know what? They're easy to make ahead, and you can totally tweak the fillings to match personal tastes. While some places in France stick to just chocolate, this apple-and-chocolate combo is becoming a thing—especially with parents who want special snacks without strange ingredients.

Here’s the deal: It’s the kind of apple chocolate dessert that fits perfectly in a lunchbox or on a breakfast table next to a hot drink. Even picky eaters usually go for these, since the moist filling and crispy edges win everyone over. Next to regular croissants or a typical apple chocolate puff pastry, these saccottini seem more playful and way less fussy. The way the tender apples mix with rich chocolate tucked inside buttery dough really gives you that homemade comfort—plus an upgrade from the usual snack routine. For sure, anyone looking for a treat that's both nostalgic and fresh might end up making these again and again.

INGREDIENTS

260

Calories per serving

Dough Ingredients: Type 00 flour 2 cups (260 g); Water 2 oz (60 ml); Vegetable oil 2 spoonfuls; Eggs 2 - medium; Baking powder ½ tsp (3 g); Fine salt 1 pinch

For the Filling: Milk Chocolate 2.1 oz (60 g); Apples 1; Whole peeled hazelnuts 1.5 oz (40 g); Cinnamon sticks 2; Lemon juice 1

For Brushing and Sprinkling: Water to taste; Eggs 1; Brown sugar 0.1 cup (20 g)

Preparation

How to prepare Apple and Chocolate Pockets

To make the apple and chocolate pockets, first prepare the dough: sift the flour and yeast into a bowl, add the salt 1, water 2, and eggs 3

and the oil 4. Knead with your fingers to combine all the ingredients 5, then transfer the dough to the work surface and continue kneading until you form a smooth and uniform ball 6. Wrap the dough with plastic wrap and let it rest in a cool place for 30 minutes.

In the meantime, prepare the filling: roughly chop the hazelnuts 7, then wash the apple and cut it into wedges, removing the core 8. Finally, peel the apple wedges and cut them into cubes 9.

Now place the apple cubes in a pan, add the cinnamon sticks 10 and lemon juice 11 and sauté over high heat for 5 minutes, then remove the cinnamon 12.

Transfer the apples to a bowl, add the chopped hazelnuts 13, mix well, and let cool 14. Finally, cut the chocolate bar into sticks 15.

After the dough has rested, divide it into 2 portions which you will roll out with a rolling pin to form a rectangle of about 14x8 inches, then brush the surface with a little water 17. Fold one long side of the rectangle towards the center 18,

do the same with the opposite side 19 and further brush the obtained rectangle with water, then fold it in half lengthwise 20 to obtain a rectangle of about 6x8 inches. Let the dough rest for a couple of minutes, then roll out the rectangle again with the rolling pin using a little flour 21. Preheat the oven to 356°F in static mode.

At this point, you can add the filling: place the apple and hazelnut mixture a few inches from the top edge of the rectangle 22, add the chocolate sticks and brush the bottom part with water 23; fold the top edge towards you to cover the filling 34 and press gently with your fingers to seal the dough.

Add another row of chocolate sticks 25, brush the bottom part and continue folding the dough until you reach the other end of the rectangle. Finally, brush the surface of the obtained roll with a little water 26 and seal it by pressing gently. Keeping the seam side down, divide each roll into 4 parts 27

which you will transfer to a baking tray lined with parchment paper. Repeat the same procedure with the second portion of dough to form another 4 pockets. Finally, brush the obtained pockets with beaten egg 28 and sprinkle them with brown sugar 29, then bake in the preheated static oven at 356°F for about 25 minutes until they become golden brown 30. Serve your delicious apple and chocolate pockets while still warm 30!

Storage

Apple and chocolate pockets can be stored at room temperature, under a glass dome, for up to one day. They can be frozen and thawed at room temperature, warming them slightly in the oven before serving.

Advice

Feel free to vary the filling of the apple and chocolate pockets according to your tastes: for example, you can replace the apples with the classic Pear and chocolate cake combination, or you can use walnuts or pine nuts instead of hazelnuts and add, if desired, a handful of raisins or dried red fruits!

For the translation of some texts, artificial intelligence tools may have been used.