Freezer Cooking: Apple Pie Pockets

Last week was very busy for me so I didn't get anything done- but eating some of what I had stored the week before. It was a blessing to have it in the freezer and ready to go!

Using the recipe that I normally do for Whole Wheat Breakfast Bread, I rolled out a couple of dozen circles and stuffed them with yummy apple pie filling. 

The filling had been given to me but I normally would make my own with:

about 4 cups chopped, peeled fresh apples, 

3/4 c cane sugar, 

1 1/2 t cinnamon, 

and a dab of butter and a splash of lemon juice;

simmered until the apples were soft. 

These are more bread-y-like 'pockets', so you want to roll them out pretty thin. 

Scoop about 2 T of filling inside, fold in half, place on lightly buttered cookie sheet, crimp the edges with a fork, and allow to rise while you preheat the oven to 350.

Bake for 22 to 26 minutes until golden on top and bottom.

Cool on a baker's rack. 

You can frost these now, if you like, then flash freeze and simply lay them out to thaw the night before you need them.

If you prefer them warmed, freeze unglazed. And bake them frozen at 325 for about 22 minutes.

Glaze: 2 cups of powdered sugar whisked well with 1/3 cup milk.

You want this pretty thin.

You could use Crystal's white dough if you like and you could also fry these if you like :)

They're great for breakfast!!!