Apple Pie Pockets
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.
Ingredients
- 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
Instructions
- 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.
