Apple Cinnamon Pockets

When I crave a danish but I'm feeling too lazy to form a pretty braid I turn to pockets....simple and easy to form.  Sometimes a no muss no fuss strategy fits the bill.


Apple Cinnamon Pockets

3 cups unbleached all purpose flour
1 package active dry yeast
1 cup warm skim milk
1/4 cup raw honey
1/4 cup oil
1/4 tsp salt
1 egg, lightly beaten
2 tbls vital wheat gluten (optional)
1/4 cup butter, melted

Filling:
Spiced Apple Butter
1/2 cup brown sugar
1/4 cup sugar
1/4 tsp salt
2 tsp cinnamon
1/2 cup butter, melted
1 1/4 cup unbleached all-purpose flour
 
Sugar Drizzle:
1 cup powdered sugar
1/2 tsp vanilla
2 to 3 tbls water or milk


Dissolve yeast in 1/4 cup warm water.  Stir in milk, honey, oil, and salt.  Mix in one cup of flour and vital wheat gluten.  Mix in egg and enough flour to make a soft dough.  Turn dough out onto floured board and knead for 5 to 8 minutes, adding flour as necessary.  Place in covered bowl and let rise for one hour.

Assemble filling.  Stir brown sugar, sugar, salt, cinnamon, and butter together.  Mix in flour.  Set aside. 

Turn dough back out onto floured surface and divide into 10 to 12 pieces.  Spread a piece of dough out into a rough circle.  Spread a layer of spiced apple butter across half of circle, leaving the edges of the dough uncovered.  Crumble a healthy portion of filling over the apple butter.  Fold the pocket in half and pinch the edges together.  Move pocket to greased cookie sheet.  Repeat with remaining dough.  Let pockets rise in a warm place for 30 minutes.

Brush pockets with melted butter.  Bake at 375 for 20 minutes, or until golden brown.

Mix together icing ingredients and drizzle over top of slightly cooled pockets.  Nom!