Looking for a dessert you can take on a picnic that won't make a mess? Give these treats a try! You can always substitute cherry pie filling for the apple mixture to create some variety.
1 cup butter (2 sticks) softened
1 cup 8-ounce package cream cheese, softened
2 cups unbleached white flour
2 cups apple, peeled, cored, and coarsely chopped
¼ cup sugar
1 tsp. cinnamon
dash nutmeg
1 Tbsp. unbleached white flour
1 each egg, well beaten
Use a hand mixer to blend the butter, cream cheese, and 1 cup flour. Form into a flat disk and cover with plastic wrap. Refrigerate for 1 hour. After the crust has been refrigerated, roll out into a rectangle that is ¼ inch thick. Cut into 8, 6-inch squares. Divide filling evenly between the squares, placing it on one side of the square. Fold over and press the edges with a fork to seal. Cut 2 small slits in the center of the pocket to vent. Place pockets on a cookie sheet and brush with the egg wash. Bake at 375 degrees for about 30 minutes. Serves 8.
