Fresh Apple Pockets

CRUST
2 cups all-purpose flour (2 to 2 1/2 cups)
1 package Fleischmann's® Rapid Rise Yeast
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup water
1/3 cup butter or margarine, cut up

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

TOPPING
1 egg, lightly beaten
1 tablespoon water
Additional sugar
Servings: 8
1. To make crust: In large bowl, combine 1 cup flour, undissolved yeast, 2 teaspoons sugar and salt. Heat water and butter until very warm (120º to 130ºF); butter does not need to melt. Stir into dry ingredients. 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. To make filling: In medium bowl, combine apples, 1/3 cup sugar, 2 tablespoons flour and cinnamon; 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 greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

4. In small bowl, combine egg and water; brush onto tops of dough. Sprinkle with sugar. Bake at 375ºF for 20 to 25 minutes or until golden brown. Remove from pan; cool on wire rack.


Yield: 8 Pockets