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Yield
Makes 17 pockets

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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.

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