Toasted Cream Cheese-and-Apple Pockets

Southern Living
Makes 17 pockets


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34 fresh whole wheat bread slices
1 (8-ounce) package reduced-fat cream cheese, softened
1 Golden Delicious apple, peeled and diced
1/4 cup powdered sugar
1/4 teaspoon ground cinnamon, divided
1 tablespoon butter or margarine, melted
2 tablespoons sugar


Cut out centers of each bread slice with a 3-inch round cutter; reserve scraps for another use. Place half of bread rounds on a lightly greased baking sheet.

Stir together cream cheese, apple, powdered sugar, and 1/8 teaspoon cinnamon until blended. Spoon 1 tablespoon apple mixture onto center of each bread round on baking sheet; top with remaining bread rounds. Crimp edges with a fork to seal; brush tops with butter.

Stir together remaining 1/8 teaspoon cinnamon and 2 tablespoons sugar; sprinkle over tops.

Bake at 400° for 8 to 10 minutes or until golden.

NOTE: Store in an airtight container in freezer. To reheat, wrap each pocket in a damp paper towel; microwave at HIGH 1 minute or until thoroughly heated.

Created date

May 2001