SL_Mini%20Apple%20Pocket%202%20(1).jpg
SL_Mini%20Apple%20Pocket%202%20(1).jpg
Mini Apple Pockets
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Recipe - Price Rite of Bethlehem
SL_Mini%20Apple%20Pocket%202%20(1).jpg
Mini Apple Pockets
Prep Time30 Minutes
Servings24
Cook Time25 Minutes
Ingredients
1 loaf Sara Lee® Honey Wheat Bread
1 1⁄2 tablespoons cornstarch
5 tablespoons water, divided
4 tablespoons butter, divided
2 teaspoons cinnamon, divided
1⁄4 teaspoon nutmeg
1⁄3 cup sugar
3 apples, cored and chopped
Vanilla ice cream, to serve
Directions
  1. Preheat oven to 350ºF. In a small bowl, combine cornstarch and 2 tablespoons of water, whisking until smooth. Set aside.
  2. In a medium pan over medium heat, melt 2 tablespoons of butter. Stir in 1 ½ teaspoons cinnamon and nutmeg. Add sugar and remaining water, and stir well. Fold apples into mixture until evenly coated. Continue to cook, stirring occasionally, until apples are slightly softened (approximately 4-6 minutes).
  3. Drizzle in the cornstarch mixture while continuing to stir the apples. Cook until apples are soft and liquid has thickened. Remove from heat and let apples cool completely.
  4. Cut crusts off bread and roll each slice flat with a rolling pin. Spoon a small amount of cooled filling onto each flattened bread slice. Fold bread diagonally to form a triangle, and pinch edges together with a fork. Cut a small slit on top of each pocket to vent steam.
  5. Line a baking sheet with parchment paper. Arrange pockets on top.
  6. Melt remaining butter. Use a pastry brush to brush the tops of the pockets with butter. Sprinkle remaining cinnamon on top.
  7. Bake until bread is a nice golden brown (approximately 10-15 minutes). Serve warm with vanilla ice cream (if desired) and enjoy!
30 minutes
Prep Time
25 minutes
Cook Time
24
Servings

Shop Ingredients

Makes 24 servings
1 loaf Sara Lee® Honey Wheat Bread
Not Available
1 1⁄2 tablespoons cornstarch
Not Available
5 tablespoons water, divided
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Bowl & Basket Purified Water, 35 ct, 591.5 Fluid ounce
$2.75$0.00/fl oz
4 tablespoons butter, divided
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Bowl & Basket Butter Sweet Cream Salted, 16 Ounce
$1.99$0.12/oz
2 teaspoons cinnamon, divided
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Badia Cinnamon Powder, 16 Ounce
$5.29$0.33/oz
1⁄4 teaspoon nutmeg
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Badia Nutmeg, 2 Ounce
$2.99$1.50/oz
1⁄3 cup sugar
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Bowl & Basket Sugar Granulated, 4 Each
$1.99$0.50 each
3 apples, cored and chopped
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Honeycrisp Apple, 1 ct, 5 Ounce
$0.78 avg/ea$0.16/oz
Vanilla ice cream, to serve
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Ben & Jerry's Vanilla Ice Cream, 16 Ounce
$3.99$0.25/oz

Directions

  1. Preheat oven to 350ºF. In a small bowl, combine cornstarch and 2 tablespoons of water, whisking until smooth. Set aside.
  2. In a medium pan over medium heat, melt 2 tablespoons of butter. Stir in 1 ½ teaspoons cinnamon and nutmeg. Add sugar and remaining water, and stir well. Fold apples into mixture until evenly coated. Continue to cook, stirring occasionally, until apples are slightly softened (approximately 4-6 minutes).
  3. Drizzle in the cornstarch mixture while continuing to stir the apples. Cook until apples are soft and liquid has thickened. Remove from heat and let apples cool completely.
  4. Cut crusts off bread and roll each slice flat with a rolling pin. Spoon a small amount of cooled filling onto each flattened bread slice. Fold bread diagonally to form a triangle, and pinch edges together with a fork. Cut a small slit on top of each pocket to vent steam.
  5. Line a baking sheet with parchment paper. Arrange pockets on top.
  6. Melt remaining butter. Use a pastry brush to brush the tops of the pockets with butter. Sprinkle remaining cinnamon on top.
  7. Bake until bread is a nice golden brown (approximately 10-15 minutes). Serve warm with vanilla ice cream (if desired) and enjoy!