Print Options

Back to Apple Pockets >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Apple Pockets

This is a great way to enjoy the taste of apple pie without the guilt. The cute golden bundles are shaped from a homemade yeast dough, but it's their old-fashioned flavor that really appeals. —Sharon Martin of Terre Hill, Pennsylvania

16 ServingsPrep: 25 min. + rising Bake: 15 min.

Ingredients

2-1/4 cups all-purpose flour, divided
1 package (1/4 ounce) quick-rise yeast
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup water
1/4 cup butter
FILLING:
4 cups thinly sliced peeled tart apples (about 2-3 medium)
1/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
TOPPING:
1/4 cup milk
4 teaspoons sugar

Directions

In a large bowl, combine 1 cup flour, yeast, sugar and salt. In a
saucepan, heat the water and butter to 120°-130°. Add to the
dry ingredients; beat just until moistened. Stir in enough remaining
flour to form a soft dough. Turn onto a floured surface; knead until
smooth and elastic, about 6-8 minutes. Cover and let rest for 10
minutes.
Divide dough into four portions. Roll each portion into an 8-in.
square. Cut into four 4-in. squares. Cut apple slices into thirds;
toss with sugar, flour and cinnamon. Place 1/4 cup filling on each

2 of 2

Apple Pockets (continued)

Directions (continued)

square; bring up the corners up over the filling and pinch to seal.
Secure with a toothpick if needed. Place 3 in. apart on baking
sheets coated with cooking spray. Cover and let rise in a warm place
for 30 minutes.
Brush with milk; sprinkle with sugar. Bake at 375° for 12-14
minutes or until golden brown. Remove to wire racks. Discard
toothpicks. Yield: 16 servings.

Nutrition Facts: One pocket equals 136 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 105 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.