Pochettes aux pommes fraîches
Ingrédients
Croûte
- 2 à 2-1/2 tasses de farine tout usage
- 1 sachet (2-1/4 c. à thé) de levure Levée rapide Fleischmann's®
- 2 c. à thé de sucre
- 1/2 c. à thé de sel
- 2/3 tasse d'eau
- 1/3 tasse de beurre OU de margarine, coupé en morceaux
Garniture :
- 2 cups thinly sliced, peeled apples (about 2 medium)
- 1/3 tasse de sucre
- 2 cuillères à soupe de farine tout usage
- 1/2 c. à thé de cannelle moulue
Garniture
- 1 œuf légèrement battu
- 1 c. à soupe d’eau
- Additional sugar
PRODUITS
Méthode
- 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.
- Combine apples, 1/3 cup sugar, 2 tablespoons flour and cinnamon in a bowl; toss to coat evenly. Set aside.
- 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.
- 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.
