Apple Pockets

Modified From Light and Tasty

2 1/4 cups flour, divided

1 package (1/4 oz) quick-rise yeast

1 tbsp sugar

1/2 tsp salt

2/3 cup water

1/4 cup butter or stick margarine

FILLING:

4 cups thinly sliced peeled baking apples (2-3 medium)

1/3 cup sugar

2 tbsp flour

1/2 tsp ground cinnamon

TOPPING:

1/4 cup milk

4 tsp sugar

In a mixing bowl, combine 1 cup flour, yeast, sugar and salt. In a saucepan, heat the water and butter to 120-130 degrees. 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 inch square (or if you are like me, just roll it out and deal with the consequences). Cut into four 4 inch squares. Cut apple slices into thirds; toss with sugar, flour and cinnamon. Place 1/4 cup filling on each square, bring the corns up over the filling and pinch to seal (mine looked mostly like sacks, not squares...but see the one pretty one at top of page). Secure with a toothpick if needed (I didn't need them). Place 3 in. apart on baking sheets coated with nonstick cooking spray for 30 minutes.

Brush with milk; sprinkle with sugar. Bake at 375 degrees for 12-14 minutes or until golden brown. Remove to wire racks. Discard toothpicks before serving.

Makes 16 servings.