Categories: Desserts

Ingredients

• Dough
• 2 C flour, divided
• 1/4 C wheat flour
• 2 1/4 tsp. quick rise yeast (1 pkg)
• 1 T sugar
• 1/4 tsp. salt
• 2/3 C water
• 1/4 C butter
• Filling
• 4 C tart apples, peeled and sliced
• 1/3 C sugar
• 2 T flour
• 1/2 tsp. cinnamon
• Topping 
• 1 T milk
• 1 T brown sugar

Directions

1. Combine 1 C flour, yeast, salt, and sugar in a large bowl.

2. Meanwhile, heat the butter and water to 120-130 degrees in a saucepan over medium heat.

3. Add the melted butter mixture to the flour/yeast bowl, and stir until just moistened.

4. Then, add in the wheat flour, and remaining white flour until a smooth dough emerges.

5. Knead on a lightly floured surface for 5-6 minutes.

6. Cover, and let rise for about 10 minutes.  My dough ended up sitting about a half an hour, and that was just fine.

7. While dough rises, cut apples and combine with sugar, flour and cinnamon.

8. Cut the dough into 4 quarters. 

9. Roll each quarter into a rectangle. 

10. Cut dough into 4 rectangles. 

11. Place 1/4 C of the apple filling in the center of each rectangle.

12. Pull the ends up over the filling, pinching in the center to seal.

13. Place pockets on a greased cookie sheet (or 2). 

14. Set the cookie sheet in a warm spot in your kitchen, and allow the pockets to sit, covered for 30 minutes. 

15. When ready to bake, place the milk in a bowl and brush onto the pockets. You can either dissolve the sugar in the milk or you can sprinkle the sugar onto the pocket. 

16. Bake at 375 for 12-15 minutes until pockets are lightly browned. 

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