Fresh Apple Pockets

Fresh Apple Pockets

Print Recipe

Yield

8 pockets 8 pockets

Difficulty

Intermediate Intermediate

Prep Time

0:30 0:30

Bake Time

20 to 25 minutes 20 to 25 minutes

Rise Time

20 to 40 minutes 20 to 40 minutes

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Ingredients

Crust
2 to 2-1/2 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup water
1/3 cup butter OR margarine, cut up
Filling
2 cups thinly sliced, peeled apples (about 2 medium)
1/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Topping
1 egg, lightly beaten
1 tablespoon water
Additional sugar

Directions

Combine 1 cup flour, undissolved yeast, 2 teaspoons sugar and salt in a large mixer bowl. Heat water and butter until very warm (120 to 130^°F); butter does not need to melt. Stir into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
Combine apples, 1/3 cup sugar, 2 tablespoons flour and cinnamon in a bowl; toss to coat evenly. Set aside.
Divide dough in half. Roll each to 10-inch square; cut into 4 (5-inch) squares. Place about 1/4 cup filling onto center of each. Bring corners up over filling; pinch together to seal. Transfer to large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Combine egg and water in small bowl; brush onto tops of pockets. Sprinkle with sugar. Bake at 375^°F for 20 to 25 minutes or until golden brown. Remove from pan; cool on wire rack.

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