Apple Cheese Pockets Food

APPLE CHEESE WRAPS

Steps:

• 1. Slice the apple into 1/2 inch thick slices. Rub the apple with the lemon wedge to prevent from going brown.
• 2. Slice the cheddar cheese into 1/2 inch wide slices and the ham in 1/2 or in 1/4 (the ham needs to be large enough to wrap around the apple).
• 3. Place an apple slice and a cheese slice on top of the deli meat and fold over deli meat to wrap.

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!

NEW ENGLAND APPLE CHEDDAR GALETTE

Steps:

• Drain apple slices, sprinkle with maple syrup, cinnamon, minute tapioca, zest: Drain the apple slices. Place the apple slices back in the now empty bowl. Sprinkle with maple syrup and cinnamon and gently toss so that the apple slices are lightly coated with both. Add the minute tapioca and the lemon zest. Gently toss again.
• Arrange apple slices on the dough: Starting from 2 inches from the perimeter of the pastry round, arrange the apple slices, side by side, in a circular pattern, filling the circle. It's okay if some of the apple slices overlap a little.

DANISH CHEESE POCKETS

Steps:

• Combine cream cheese, sugar, egg yolk and vanilla.
• Beat together with a small spatula.
• Place dough on a floured surface and lightly sprinkle flour over it.
• Using a rolling pin, press the dough in firm, parallel strokes to soften it.
• Flour the surface and the dough again if necessary.
• Roll dough out to a 12" x 17" rectangle.
• Slide dough onto a cookie sheet and refrigerate until firm, about 10 minutes.
• Cut a 1-inch wide strip of dough from one of the narrow sides, and set it aside.
• Cut remaining dough into 12 4-inch squares.
• Leave squares in place and drop a heaping teaspoon of filling in the center of each square.
• Fold the four corners of each square in to meet in the center over the filling, overlapping only about 1/4 inch.
• Place on a baking sheet lined with parchment paper or foil.
• Cut reserved pastry into 12 1-inch squares.
• Beat the egg and salt together and brush a little in the center of each pastry.
• Top with a square of the reserved dough.
• Cover and let rise until just starting to puff, about 20-30 minutes.
• Preheat oven to 400°F.
• Brush pastry all over with egg wash.
• Sprinkle with almonds.
• Bake until pastry is deep golden and filling is set, about 20 minutes.
• Cool on rack.
• Combine icing ingredients in a small saucepan and stir to mix.
• Cook over low heat until just lukewarm.
• Drizzle icing over pastry and let set.

TOASTED CREAM CHEESE-AND-APPLE POCKETS

Steps:

• Preheat oven to 400°F Cut out centers of each bread slice with a 3-inch round cutter. (Reserve scraps for another use, if desired.) Place half of bread rounds on a lightly greased baking sheet.
• Stir together cream cheese, apple, powdered sugar, and 1/8 tsp cinnamon until blended. Spoon about 1 tablespoon apple mixture onto center of each bread round on baking sheet; top with remaining bread rounds. Crimp edges with a fork to seal; brush tops with butter. Stir together remaining 1/8 teaspoon cinnamon and 2 tablespoons sugar; sprinkle over sandwiches.
• Bake at 400°F for 8 to 10 minutes or until golden.
• Note: Store any leftovers in an airtight container in the freezer for up to 1 month. To reheat for a quick afternoon snack, wrap each frozen sandwich in a paper towel and microwave at HIGH for 45 seconds or until warm.

CHEESE POCKET APPLE PIE

Steps:

• Grate cheese and spread over first pastry crust.
• Place second pie shell over cheese and seal edge.
• Peel, core, and slice apples.
• Place over second crust.
• Pour sugar mixed with flour and salt over apples.
• Dot with butter.
• Cover with third crust.
• Prick with fork several times.
• Bake at 425 for 45 to 50 minutes.

APPLE CHEESE POCKETS

Steps:

• Open and separate crescent rolls, with rolling pin, roll out the fattest end, just slightly larger.
• Spread Philadelphia Cream Cheese on larger end of crescent, add 2 tablespoons of pie filling (apple/cherry/blueberry etc...) to larger end. Roll into crescent shape, pinch ends closed.
• Preheat and follow direction for cooking crescent rolls, approx. 15 minutes, until light golden brown. Remove from oven, Sprinkle with cinnamon/sugar/x sugar to taste.

CHEESY PUFFED APPLE BITES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Roll out the puff pastry sheet if needed to a 9-inch square, then cut into 9 3-inch squares and transfer to the prepared baking sheet. Use a paring knife to lightly score a ½-inch border around the edges of each square, making sure not to cut all the way through. Use a pastry brush to brush the egg yolk and water mixture over the borders of each square.
• Place about 2 teaspoons of Private Selection® Aged Cheddar in the center of each square, then fan out 3-4 slices of apple and place on top. Sprinkle a bit of sage over the apples, followed by another pinch of Private Selection® Aged Cheddar and a small pinch of flaky salt.
• Bake the squares for 15-17 minutes, until the pastry is puffed and golden brown. Let cool slightly before serving.
• Enjoy!