Toasted Cream Cheese-And-Apple Pockets

“Toasted whole wheat bread pockets have a cinnamony crust and a surprise apple filling. Serve them warm or at room temperature.”
16 sandwiches

Ingredients Nutrition


  1. Preheat oven to 400°F Cut out centers of each bread slice with a 3-inch round cutter. (Reserve scraps for another use, if desired.) Place half of bread rounds on a lightly greased baking sheet.
  2. Stir together cream cheese, apple, powdered sugar, and 1/8 tsp cinnamon until blended. Spoon about 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 sandwiches.
  3. Bake at 400°F for 8 to 10 minutes or until golden.
  4. Note: Store any leftovers in an airtight container in the freezer for up to 1 month. To reheat for a quick afternoon snack, wrap each frozen sandwich in a paper towel and microwave at HIGH for 45 seconds or until warm.

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