These little apple pockets are a perfect, quick apple treat when you don't have time for an apple pie. The tender yeast dough comes together in a cinch, and the sweet apple filling hits the spot.
Begin by mixing the dough. All-purpose flour, quick-rise yeast, a little sugar, salt, water, and butter come together to form a soft dough. After a little kneading, it's left to rest while you prepare the filling.
Diced apples, cinnamon, sugar, and a little flour make an easy, sweet filling!
The dough is divided into four pieces, then each piece is rolled into a rough square. The square is cut into four, then the apple filling is spooned on.
The corners are lifted to meet in the middle, then pinched to form a pocket. The pockets are brushed with milk, then sprinkled with sugar, which will form a yummy crust.
After baking for 12-14 minutes, the apple pockets are golden brown, and smell soooooo good!
Served warm (with ice cream??) or at room temperature, these Cinnamon Apple Pockets are perfect for a quick dessert.
My oldest daughter is not a fan of apple pie filling, so I tried a couple of the pockets with strawberry jam instead. Since the jam was smooth, not chunky, the pockets were flatter, and some of the jam oozed out while baking. However, my daughter said they were delicious!
Diced fresh pear, fresh peach slices, cherry pie filling.....I think the options are endless for these pockets. Give them a try!
Here is the recipe, taken from my Taste of Home Comfort Food Diet cookbook. Yes, "diet". These treats have only 136 calories each! Score!
Cinnamon Apple Pockets
~adapted from Taste of Home~
2 1/4 cups all purpose flour
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 diced apples
1/3 cup sugar
2 tablespoons all purpose flour
1/2 teaspoon cinnamon
1/4 cup milk
4 teaspoons sugar
In a large mixing bowl, combine 1 cup flour, yeast, sugar, and salt. In a saucepan, heat water and butter to 120-130 degrees. Add to 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 inch square. Cut into four 4-inch squares. Toss diced apples with sugar, flour, and cinnamon. Place 1/4 cup filling on each square; bring up the corners up over filling and pinch to seal. Secure with a toothpick if necessary. Place 3 inches apart on parchment paper lined cookie sheets. Cover and let rise in a warm place for 30 minutes.
Brush pockets with milk; sprinkle with sugar. Bake at 375 for 12 to 14 minutes or until golden brown. Remove to wire racks to cool. Serve warm or at room temperature.