Recipe: German Apple Pockets

GERMAN APPLE POCKETS

FOR THE CRUST:
2 to 2 1/2 cups flour, divided use
1 envelope active dry yeast
2 teaspoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
2/3 cup water
1/3 cup butter or margarine, cut up

FOR THE FILLING:
2 cups thinly sliced, peeled apples, Rome are good
1/3 cup sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

FOR TOPPING:
1 egg, lightly beaten
1 tablespoon water
Additional sugar (for sprinkling)

TO PREPARE THE DOUGH:
In large bowl, combine 1 cup flour, undissolved yeast, 2 teaspoons sugar and salt; set aside.

Heat water and butter until very warm (120 to 130 degrees 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 PREPARE THE FILLING:
In medium bowl, combine apples, 1/3 cup sugar, 2 tablespoons flour and spices; toss to coat evenly; set aside.

TO MAKE THE POCKETS:
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 degrees F for 20 to 25 minutes or until golden brown. Remove from pan; cool on wire rack.

Makes 8 pockets
From: Gina, Fla - 02-13-2000