Recipe: Apple and Nut Pockets
Savour the taste of Apple and Nuts mixed with soft bread.
8 tb Unsalted butter; softened
1 1/4 c Sugar
1 ea Large egg
1 1/2 ts Vanilla extract
2 1/2 c Sifted all-purpose flour
1/2 ts Salt
1/4 ts Baking soda
2/3 c Apple butter
1 tb Lemon juice
Grated zest of 1 lemon
1/4 c Finely chopped walnuts
Confectioners` sugar for dusting
To make the dough: In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute.
Add the sugar and beat until light in color and texture, about 2 minutes. Beat in the egg and vanilla. Sift the flour with the salt and baking soda.
Gradually add the flour mixture to the butter mixture, beating well after each addition. Scrape the dough onto a large piece of plastic wrap and wrap tightly. Refrigerate until the dough is firm enough to roll out, at least 6 hours, or preferably overnight.
To make the filling: Combine the apple butter, lemon juice, lemon zest, and walnuts and mix well. Preheat the oven to 375 degrees. Divide the dough into 4 portions. On a lightly floured work surface, roll out one portion of dough to 1/8 inch thickness.Using a 3-inch round cookie cutter, cut out rounds of the dough.
Gather up the scraps to work into the remaining dough. Repeat the process until all the dough has been used. Place a rounded teaspoon of the filling in the center of half of the rounds. Brush the edges of the rounds lightly with water. Place the remaining rounds on top of the filled cookies. Using a fork, press the edges sealed.