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Apple Pockets

 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.


  • 2-1/4 cups King Arthur Unbleached 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
  • 4 cups thinly sliced peeled tart apples (about 2-3 medium)
  • 1/3 cup sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup milk
  • 4 teaspoons sugar


  • 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.

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Apple Pockets (continued)

Directions (continued)

  • 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
  • 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.
Nutritional 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.