Description

For a certain generation, a warm hot pocket has the power to transport you straight back to after-school snacking bliss. The aluminum pouches are arguably a great feat of engineering, with their ability to produce a crispy, flaky exterior that rivals a French bakery.

Directions

1. Gather the ingredients.
2. Place the yeast, sugar, and water in the bowl of a stand mixer fitted with the paddle attachment. Stir to combine. Let sit until small bubbles form, about 10 minutes. If this does not happen, your yeast is dead and you should get new yeast!
3. With the mixer on low, add the flour gradually, mixing until flour and water are combined, about 2 minutes. Mix in the olive oil and salt.
4. Switch to the dough hook. Increase speed to medium and mix until flour is fully hydrated and dough is smooth, elastic, and slightly tacky, adding more flour 1 tablespoon at a time as needed, 5 to 7 minutes.
5. Tip out the dough onto a work surface lightly oiled with cooking spray. Spray the inside of the stand mixer bowl. Shape the dough into a ball and return to the stand mixer bowl. Cover and let sit in a warm place until doubled in size, 1 to 1 1/2 hours.
6. Position 2 racks in the upper and lower third of the oven and heat to 425 F.Line 2 baking sheets with parchment paper. Punch down the dough and divide it into 8 equal portions using a bench scraper or a sharp chef’s knife.
7. On a lightly floured surface, roll out each dough portion into a rectangle about 5 x 7 inches. Place 4 rectangles on each baking sheet.
8. Spread about 1 tablespoon of apple butter on the right half of each rectangle, leaving at least 1/2-inch border from the edge. Divide the gruyere evenly over the apple butter on each rectangle. Layer 3 slices of ham over the gruyere.
9. Carefully fold the left half of each rectangle over the right side to enclose the ingredients. Crimp the pastry edges with a fork to seal.
10. In a small bowl, beat egg with 1 tablespoon of water or milk. Brush each hot pocket lightly with the egg wash.With a sharp paring knife, cut two slits in the top of each hot pocket. Sprinkle with salt and pepper.
11. Bake, rotating pans halfway through, until golden brown, 15 to 20 minutes total.
12. Meanwhile, in a small bowl, mix Dijon mustard and honey. Season to taste with salt and pepper and set aside.
13. Once baked, allow hot pockets to rest for at least 5 minutes before serving. Serve with honey mustard on the side.