These pocket pies are quick and easy to make for a last minute dessert or a quick breakfast roll for school days or work days. They can even be made up ahead, frozen and reheated at any time.
Chicken Coop Chatter©
Servings: 5 if using one can of rolls
1 or 2 Cans Grands Cinnamon Rolls
2-4 Apples (peeled, cored and sliced)
2 T. Honey
1 T. Butter
1 T. Corn starch
1T. water
1 egg white
Sprinkle of cinnamon (if desired)
Separate the Cinnamon rolls onto a floured surface. Roll out flat to about 6-8 inch rounds. Spoon 1-2 T. of the fried Apple pie filling onto the center of the round. Fold over, crimp the edges. Brush on a mixture of one egg white with a little water. Sprinkle with Sugar or Cinnamon Sugar if desired.
FRIED HONEY APPLE PIE FILLING
Melt the butter in a 10-12 inch cast iron skillet, add honey and the Apple slices. Saute until just tender. Mix a little water with the Corn starch and pour in with the apples, stirring to incorporate until thickened.
TO FRY:
Place one or two of the Pie Pockets in hot oil about 2 " deep in the skillet. Brown on each side and remove with a slotted spoon to a paper towel to drain.
TO BAKE:
Pre-heat oven to 350 degrees. Place the Pie Pockets on a cast iron griddle or baking sheet and bake about 15-20 minutes or until nicely browned. Remove from the oven and allow to cool.
TOPPING:
Mix a little cream or milk (about 1 T) into the frosting that comes with the cinnamon rolls until drizzle consistency. Drizzle frosting on the Pie Pockets by dipping fork tines into the frosting and holding over the pie pockets. Serve warm or cold.
NOTE: If you have apple filling left over, refer to my link for Individual servings Mini Apple Crumble (coming soon).
NOTE: Save the Apple peelings and cores to make your own Apple Pectin or Apple Vinegar. Refer to the links for my instructions.
http://justfowlingaround.weebly.com/recipes-for-self-reliance/how-to-make-vinegar
http://justfowlingaround.weebly.com/recipes-for-self-reliance/homemade-apple-pectin
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