This is a great way to enjoy the taste of apple pie without the guilt. The cute golden bundles are shaped from a homemade yeast dough, but it's their old-fashioned flavor that really appeals. —Sharon Martin of Terre Hill, Pennsylvania


INGREDIENTS



* 2-1/4 cups all-purpose flour, divided
* 1 package (1/4 ounce) quick-rise yeast
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 2/3 cup water
* 1/4 cup butter
* FILLING:
* 4 cups thinly sliced peeled Rome Beauty or other baking apples (2 to 3 medium)
* 1/3 cup sugar
* 2 tablespoons all-purpose flour
* 1/2 teaspoon ground cinnamon
* TOPPING:
* 1/4 cup milk
* 4 teaspoons sugar


SERVINGS 16
CATEGORY Low Fat
METHOD Baked
PREP 25 min.
COOK 15 min.
TOTAL 40 min.


DIRECTIONS




In a mixing 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 nonstick 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 before serving. Yield: 16 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One pocket equals 136 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 105 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.