Apple Pie 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!

WARM APPLE POCKET

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, toss apple slices together with sugar, flour, salt, apple pie spice, and vanilla extract until evenly coated.
• Lay pie dough flat on a lightly greased baking sheet. Pile apples on one side of dough, leaving a 1 inch border. Brush border and opposite half side of dough with milk. Fold dough over apples, being careful not to over-stuff or the dough will tear. Fold over edges and pinch together to seal. Cut several small slits in the top of the pocket with a sharp knife, then brush top with beaten egg.
• Bake in the preheated oven for 40 minutes, or until flakey and golden brown. Serve warm, or at room temperature.

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.

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.

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-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.

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.