Best Apple Pockets Recipes

COPYCAT BAKED APPLE PIE POCKETS TO GO RECIPE BY TASTY

Steps:

• Peel and dice apples.
• Stir water and baking powder together in a small bowl.
• Combine the baking powder-water mixture, butter, brown sugar, cinnamon, nutmeg, and salt in a medium-size skillet over medium-high heat. Whisk together until combined and mixture has become thick and bubbly.
• Add apples and stir until they are fully coated and tender.
• Lay pastry out and flatten with rolling pin so that it is about ¼-inch (6cm) thick throughout.
• Preheat oven to 375°F (190°C).
• Slice pastry into 12 rectangles.
• Spoon apple mixture onto top 6 rectangles.
• Dip your finger in water and line the outer rim of each rectangle before sandwiching apple filling between two rectangles. Using a fork, press the sides around each rectangle to seal the filling in.
• Whisk an egg and brush it over the top of each pie then place them on a greased baking sheet.
• Using a knife, make 3 or 4 slits in each pie.
• Bake for 20-25 minutes or until golden brown.
• Fold a rectangle of parchment paper in half horizontally
• Take the bottom corners and fold up ¾ of the way and then ⅔ of the way.
• Flip the rectangle over and fold the left third into the center, taking the right third and folding it into the "wing" created by the middle fold.
• Flip this pocket over and use to hold and travel with an apple pie.
• Enjoy!

APPLE POCKETS

Steps:

• In a large bowl, combine 1 cup flour, yeast, sugar and salt. In a saucepan, heat the water and butter to 120°-130°. 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-in. square. Cut into four 4-in. squares. Cut apple slices into thirds; toss with sugar, flour and cinnamon. Place 1/4 cup filling on each square; bring up the corners up over the filling and pinch to seal. Secure with a toothpick if needed. Place 3 in. apart on baking sheets coated with cooking spray. Cover and let rise in a warm place for 30 minutes., Brush with milk; sprinkle with sugar. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Discard toothpicks.

EASY CARAMEL PECAN APPLE PIE POCKETS

Steps:

• 1. unroll one can of crescent rolls and lay out in 9 x 13 sprayed pan. I use the new crescent rolls that are in one piece and not the triangles.
• 2. Top with apple pie filling. Sprinkle the cinnamon and sugar over top. Next sprinkle the pecans over top.
• 3. roll out the other can of crescent rolls and lay over the top and seal the edges.
• 4. Place in 350 oven and bake 20 minutes. Pour caramel over the top and bake an additional 10 minutes or until crust is browned and not doughy.

CARAMEL APPLE PIE POCKETS

Steps:

• Preheat the oven to 400ºF.
• Slice each of the rolled pie crusts into quarters. You'll end up with 12 triangles, slightly rounded on one end. Set the pieces aside and make the filling.
• Add the flour and spices to the diced apples and mix to thoroughly combine, being sure all the apple pieces are coated.
• Mix the egg and water to create the egg wash.
• Take one dough triangle and brush the entire surface, lightly, with the egg watch.
• Add 2 - 3 Tablespoons of the apple filling to one side of the triangle.
• Sprinkle about 1 Tablespoon of the Kraft Caramel Bits over the apple filling.
• Fold the empty half of the dough over the filled side and seal all the edges by pressing them together with your fingers.
• Cut two or three decorative slits in the top of the crust to allow steam to escape.
• Brush the top of the pie pocket with a light coating of egg wash. Sprinkle with a little extra granulated sugar, if desired. I like the extra crispness and "shine" the sugar crystals create.
• Place on an ungreased baking sheet and repeat the steps with all the remaining pie crust triangles.
• Bake the pie pockets for 15 - 20 minutes at 400 degrees. Watch carefully in the last few minutes to prevent burning. You want them to be a beautiful golden brown, which was achieved in my oven after 17 minutes.
• Remove the pies from the oven and cool for 10 or 15 minutes before serving them.
• We actually loved them cold from the fridge, as well as warm.

APPLE PIE POCKETS

Steps:

• Remove tortillas from refrigerator; let stand at room temperature for 15 minutes or until soft and flexible.
• Preheat oven to 375 degrees.
• Mix together pie filling, cinnamon, and raisins.
• Evenly divide filling onto centers of tortillas.
• Fold both sides over the filling; fold bottom half of tortilla up then the top half down to close.
• Place seam side down on a baking sheet sprayed lightly with cooking spray.
• Also, spray top and sides of tortillas lightly with cooking spray.
• Bake for 8-10 minutes or until light golden brown.
• In small bowl mix together sugar and milk.
• Drizzle over apple pockets.
• Serve warm.

APPLE POCKETS

Steps:

• Preheat oven to 375 degrees.
• Defrost puff pastry sheet.
• Cover the sheet with plastic wrap to prevent it from drying out.
• Mix cinnamon, brown sugar, and salt in a medium mixing bowl.
• Add apples and stir to coat with sugar and spice mixture.
• Cut pastry into 8 squares.
• Place apples in 4 of pastry squares.
• Dot apples with melted butter.
• Place remaining pastry squares on top of apples and press edges together to seal with a fork.
• May use water to seal edges.
• Brush top of pastry with beaten eggs with a pastry brush.
• Bake at 375 for 15 minutes or until golden brown.

APPLE-CHEESE POCKETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet.
• Combine apple pie filling, ginger, and cream cheese in a bowl; mix filling thoroughly.
• Roll out each biscuit; add 3 tablespoons filling on 1 side of each. Fold the other side of the biscuit over the filling. Place pockets on the prepared sheet.
• Bake until golden brown, about 20 minutes.

GOUDA AND APPLE PUFF POCKETS

Steps:

• Heat the oven to 400 degrees F. Stir the apple, chives and sugar in a medium bowl.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. Cut into 12 (4-inch) squares. Cut each pastry square in half diagonally to make 24 triangles. Repeat with the remaining pastry sheet.
• Place about 1/2 teaspoon apple mixture on the bottom third of the longest side of each pastry triangle. Top each with 1 cheese piece. Brush the 2 bottom corners with water. Fold the bottom corners over the filling and press to seal. Press the bottom edge of the pastry to seal, leaving the top of the pastry open. Place the pastries onto 2 baking sheets.
• Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Sprinkle with additional chopped chives, if desired.

RICOTTA-APPLE POCKETS

Steps:

• Roll out refrigerated pizza dough to 1/4-inch thick; cut into 3-inch rounds. Top with ricotta, diced apple, and a pinch of cinnamon sugar. Brush the edges with beaten egg, fold in half and press to seal. Brush with egg and sprinkle with cinnamon sugar. Poke a hole in each; bake 20 minutes at 400 degrees F.

APPLE POCKETS

Steps:

• Turn the oven on to 375°F (190°C). Grease the cake pan. Open the crescent rolls and searate into 16 triagles. Combine the next 3 ingredients together in the bowl. Mix. Drop a small spoonful of the apple mixture near the wide end of each triangle. Fold the long points toward the middle over top of the filling. Pinch to seal. Fold over to the third point. Pinch to seal. Place 8 pockets, seam side down, in each cake pan. Bake on the center rack in the oven for 12 minutes or until golden brown. Use the oven mitts to remove the cake pan to the wire rack. Combine the icing sugar, vanilla, and milk in a plastic bag. Seal. Push down on bag to mix ingredints together untill smooth. Make a tiny cut across 1 corner of the bag with scissors. Squeeze a zig zag pattern over each pastry. Makes 16 pockets.

HG'S APPLE PIE POCKETS - WW POINTS = 2

Steps:

• In a small covered saucepan, cook sliced and peeled apples in 1/4 cup of water until tender (2-3 minutes). Remove from heat and drain water.
• Into 1/4 cup of COLD water, mix vanilla, no-cal sweetener, cinnamon and cornstarch. Cook and stir until thickened to a caramel-sauce-like consistency (adding a few drops more water if it gets too thick). Remove from heat and stir apples into mixture.
• Stuff 4 warm pita halves (30 seconds in the microwave should do it) with mixture.

APPLE PIE POCKETS

Steps:

• Take your choice of dough. Make sure it is at room temperature. DO NOT Microwave. Split it in half. Preheat your oven to 350 degrees. Grease a baking sheet. Take half of your dough and roll it out until it is about the thickness of a quarter. Slice into rectangles and refrigerate for fifteen minutes. In the meantime, prepare the other half the same way. After, whip one egg for an egg wash. TO make your filling, chop apples into bite- sized pieces. Add cinnamon and brown sugar. Level, not heaping. Take out your first batch. Rub egg wash around the sides of all of the dough squares. Fill each one with about 4-6 pieces and close. Crimp the edges nicely. Place on baking sheet.Be careful! Brush eggwash on top of pockets. Follow the same procedure with the rest. Place in the oven until golden brown on the top and when patted with a fork, crisp. Repeat with the other half. Make a sauce out of melted ice cream and cinnamon. Cool COMPLETELY before serving. Refrigerate the sauce. Dust with powdered sugar when ready to serve.

APPLE CHEESE POCKETS

Steps:

• Open and separate crescent rolls, with rolling pin, roll out the fattest end, just slightly larger.
• Spread Philadelphia Cream Cheese on larger end of crescent, add 2 tablespoons of pie filling (apple/cherry/blueberry etc...) to larger end. Roll into crescent shape, pinch ends closed.
• Preheat and follow direction for cooking crescent rolls, approx. 15 minutes, until light golden brown. Remove from oven, Sprinkle with cinnamon/sugar/x sugar to taste.