| Recipes |

Butterscotch Apple Pockets


This two-ingredient butterscotch sauce is super easy and requires almost no active work. Save the extra for an amazing ice cream topping!


  • 1 sheet puff pastry
  • 3 Cortland apples, diced
  • ½ cup sugar
  • 1 Tbsp flour
  • 1 tsp cinnamon
  • ¼ tsp ground ginger (optional)
  • ¼ tsp ground nutmeg (optional)

Butterscotch Sauce

  • 2 14-oz (400-g) cans coconut milk
  • 1 cup brown sugar
  1. To make the sauce: Combine coconut milk and brown sugar in a medium pot, and bring to a simmer. Allow to simmer for 20–25 minutes or until mixture is slightly thickened and reduced to about 2½–3 cups. Cool and store in the fridge until ready for use. (If it settles, just stir before using.)
  2. To make the apple pockets: Preheat oven to 350°F (175°C).
  3. Roll out puff pastry and cut into 9 squares. In a medium bowl, combine apples, sugar, flour, and spices. Place a heaping 2 tablespoons of filling in the center of each square and bring edges to center to close. Bake for 40 minutes or until golden brown.
  4. Serve with butterscotch sauce.

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