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Title: Apple Pockets
Categories: Dessert Pastry
Yield: 5 Servings
| 1 | pk | Active dry yeast |
| 1/4 | c | ;water, warm (105-115F) |
| 1/4 | c | Butter; (1/2 stick) |
| 1 | c | Milk, low fat |
| 1/2 | c | Cheese, ricotta, low fat |
| 5 | tb | Sugar |
| 1/2 | ts | ;salt |
| 4 | c | Flour; to 4 1/2 cups |
| FILLING | ||
| 1/2 | c | Apple butter |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Cornstarch |
| GLAZE & TOPPING | ||
| 1 | lg | Egg; lightly beaten |
| Sugar | ||
| 40 mi | nute | s preparation, plus rising |
| 10 | minutes baking | |
In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.
In a small saucepan, cook butter and milk over low heat until butter melts. Cool to luke-warm (95-105F). Stir into yeast mixture. Let stand for 2 minutes.
Stir in ricotta cheese, sugar, and salt. Add flour, 1/2 cup at a time, until a dough forms.
Turn dough out onto a floured surface, knead until smooth and satiny, about 10 minutes. Place dough in a large greased bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled. About 1 hour.
For filling, mix together all ingredients until well blended.
Punch down dough. Turn out onto a floured surface. Using a floured rolling pin, roll to a 20x20" square. Cut into 4" squares.
Spread filling onto center of each square. Fold dough over from end to end to make a triangular pocket. Lightly moisten edges of pastries; pinch edges to seal.
Place pockets on a greased baking sheet. Cover loosely with a damp cloth and let rise until puffy, about 30 minutes.
Preheat oven to 425 degrees. Brush pockets with egg; sprinkle with sugar.
Bake pockets until golden, 10 minutes. Transfer baking sheet to a wire rack to cool.