Apple Pie Pockets Food

CARAMEL APPLE PIE POCKETS

Steps:

• Preheat the oven to 400ºF.
• Slice each of the rolled pie crusts into quarters. You'll end up with 12 triangles, slightly rounded on one end. Set the pieces aside and make the filling.
• Add the flour and spices to the diced apples and mix to thoroughly combine, being sure all the apple pieces are coated.
• Mix the egg and water to create the egg wash.
• Take one dough triangle and brush the entire surface, lightly, with the egg watch.
• Add 2 - 3 Tablespoons of the apple filling to one side of the triangle.
• Sprinkle about 1 Tablespoon of the Kraft Caramel Bits over the apple filling.
• Fold the empty half of the dough over the filled side and seal all the edges by pressing them together with your fingers.
• Cut two or three decorative slits in the top of the crust to allow steam to escape.
• Brush the top of the pie pocket with a light coating of egg wash. Sprinkle with a little extra granulated sugar, if desired. I like the extra crispness and "shine" the sugar crystals create.
• Place on an ungreased baking sheet and repeat the steps with all the remaining pie crust triangles.
• Bake the pie pockets for 15 - 20 minutes at 400 degrees. Watch carefully in the last few minutes to prevent burning. You want them to be a beautiful golden brown, which was achieved in my oven after 17 minutes.
• Remove the pies from the oven and cool for 10 or 15 minutes before serving them.
• We actually loved them cold from the fridge, as well as warm.

APPLE POCKETS

Steps:

• In a large bowl, combine 1 cup flour, yeast, sugar and salt. In a saucepan, heat the water and butter to 120°-130°. Add to the dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes., Divide dough into four portions. Roll each portion into an 8-in. square. Cut into four 4-in. squares. Cut apple slices into thirds; toss with sugar, flour and cinnamon. Place 1/4 cup filling on each square; bring up the corners up over the filling and pinch to seal. Secure with a toothpick if needed. Place 3 in. apart on baking sheets coated with cooking spray. Cover and let rise in a warm place for 30 minutes., Brush with milk; sprinkle with sugar. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Discard toothpicks.

APPLE HARVEST POCKETS

Steps:

• Heat oven to 400°F. Unroll pie crusts on work surface. Cut each crust into quarters, making 8 wedges.
• Mix apples, sugar, flour and cinnamon. Top half of each crust wedge with 1/3 cup apple mixture. Fold untopped sides of wedges over filling. With fork, press edges to seal. Place on ungreased cookie sheet. Cut several small slits in top of each to allow steam to escape.
• Bake 15 to 20 minutes or until light golden brown. Serve warm or cool.

WARM APPLE POCKET

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, toss apple slices together with sugar, flour, salt, apple pie spice, and vanilla extract until evenly coated.
• Lay pie dough flat on a lightly greased baking sheet. Pile apples on one side of dough, leaving a 1 inch border. Brush border and opposite half side of dough with milk. Fold dough over apples, being careful not to over-stuff or the dough will tear. Fold over edges and pinch together to seal. Cut several small slits in the top of the pocket with a sharp knife, then brush top with beaten egg.
• Bake in the preheated oven for 40 minutes, or until flakey and golden brown. Serve warm, or at room temperature.

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!

APPLE POCKETS

Steps:

• Preheat oven to 375 degrees.
• Defrost puff pastry sheet.
• Cover the sheet with plastic wrap to prevent it from drying out.
• Mix cinnamon, brown sugar, and salt in a medium mixing bowl.
• Add apples and stir to coat with sugar and spice mixture.
• Cut pastry into 8 squares.
• Place apples in 4 of pastry squares.
• Dot apples with melted butter.
• Place remaining pastry squares on top of apples and press edges together to seal with a fork.
• May use water to seal edges.
• Brush top of pastry with beaten eggs with a pastry brush.
• Bake at 375 for 15 minutes or until golden brown.

APPLE PIE POCKETS

Steps:

• Remove tortillas from refrigerator; let stand at room temperature for 15 minutes or until soft and flexible.
• Preheat oven to 375 degrees.
• Mix together pie filling, cinnamon, and raisins.
• Evenly divide filling onto centers of tortillas.
• Fold both sides over the filling; fold bottom half of tortilla up then the top half down to close.
• Place seam side down on a baking sheet sprayed lightly with cooking spray.
• Also, spray top and sides of tortillas lightly with cooking spray.
• Bake for 8-10 minutes or until light golden brown.
• In small bowl mix together sugar and milk.
• Drizzle over apple pockets.
• Serve warm.

POCKET PIES

Steps:

• In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
• Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.
• To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
• To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.
• To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
• To make toaster pastries:
• Preheat oven to 350 degrees F.
• Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.
• Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.
• Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.
• For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.
• Yield: enough for 10 to 15 pies
• Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.
• For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.
• Yield: enough for 10 to 15 pies

EASY BAKED FRUIT POCKET PIES

Steps:

• Pies
• Preheat oven to 375°F (190°C).
• Line a baking sheet with parchment paper.
• Dust work surface with a little flour.
• Unroll puff pastry sheet then cut into four sections.
• Brush the inside outer edge with the egg wash.
• Add approximately two tablespoons of your chosen fruit filling to the center of one side of the pastry quarter sheet.
• Fold over the puff pastry to cover the fruit filling and gently press the edges to seal.
• Cut three slits across the top of the hand pie then place on the baking sheet.
• After all pies are assembled and on the baking sheet, brush the tops with the remaining egg wash.
• Bake 20-25 minutes or until golden brown on top.
• Remove from oven and allow to cool to room temperature.
• Glaze
• Add the milk in increments to the powdered (confectioners) sugar and stir. Use more or less milk to achieve desired consistency.
• Drizzle over fruit pies.