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Fresh Apple Pockets

Fresh Apple Pockets




8 pockets


1 hour


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  • 2 to 2-1/2 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2/3 cup water
  • 1/3 cup butter OR margarine, cut up


  • 2 cups thinly sliced, peeled apples (about 2 medium)
  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon


  • 1 egg, lightly beaten
  • 1 tablespoon water
  • Additional sugar



  1. Combine 1 cup flour, undissolved yeast, 2 teaspoons sugar and salt in a large mixer bowl. Heat water and butter until very warm (120° to 130°F); butter does not need to melt. Stir into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
  2. Combine apples, 1/3 cup sugar, 2 tablespoons flour and cinnamon in a bowl; toss to coat evenly. Set aside.
  3. Divide dough in half. Roll each to 10-inch square; cut into 4 (5-inch) squares. Place about 1/4 cup filling onto center of each. Bring corners up over filling; pinch together to seal. Transfer to large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
  4. Combine egg and water in small bowl; brush onto tops of pockets. Sprinkle with sugar. Bake at 375°F for 20 to 25 minutes or until golden brown. Remove from pan; cool on wire rack.


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