breads

To make crust:
In large bowl, combine 1 cup flour, undissolved yeast, 2 teaspoons sugar and salt. Heat water and butter until very warm (120 to 130 F); 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.

To make filling:
In medium bowl, combine apples, 1/3 cup sugar, 2 tablespoons flour and cinnamon; toss to coat evenly. Set aside. 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.

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

Makes 8 pockets

This recipe created by Fleischmann’s Yeast.