Hi Andrea, Is this it?

APPLE POCKETS
Makes 5 pastries

1 package active dry yeast
1/4 cup warm water (105-115F)
1/4 cup (1/2 stick) butter
1 cup low-fat milk
1/2 cup low-fat ricotta cheese
6 tablespoons granulated sugar
1/2 teaspoon salt
FOR THE FILLING:
1/2 cup apple butter
1/2 teaspoon cinnamon
1/2 teaspoon cornstarch
FOR THE GLAZE AND TOPPING:
1 large egg, lightly beaten
Granulated sugar

1. In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.

2. In a small saucepan, cook butter and milk over low heat until butter melts. Cool to lukewarm (95-105 degrees F). Stir into yeast mixture. Let stand for 2 minutes.

3. Stir in ricotta cheese, sugar and salt. Add flour, 1/2 cup at a time until a dough forms.

4. 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, 1 hour.

5. For filling, mix together all ingredients until well blended.

6. Punch down dough. Turn out onto a floured surface. Using a floured rolling pin, roll to a 20 x 20-inch square. Cut into 4-inch squares.

7. Spread filling onto the center of each square. Fold dough over to make triangular pockets. Lightly moisten edges of pastries; pinch edges to seal.

8. Place pockets on a greased baking sheet. Cover loosely with a damp cloth and let rise until puffy, about 30 minutes.

9. Preheat oven to 425 degrees F. Brush pockets with 3gg; sprinkle with sugar.

10. Bake pockets until golden, 10 minutes. Transfer baking sheet to a wire rack to cool.

Source: Great American Home Baking