cups all purpose flour, divided
1 package (1/4 ounce) quick rise yeast
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup water
1/4 cup butter
Filling
4 cups thinly sliced peeled Rome Beauty or other baking apples (2 to 3 medium)
1/3 cup sugar
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
Topping
1/4 cup milk
4 teaspoons sugar

In a mixing bowl, combine 1 cup flour, yeast, sugar and salt. In a saucepan, heat the water and butter to 120°-130°. Add to the dry ingredients; beat just until moistened. Stir in enough remaining flour to form soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.

Divide dough into four portions. Roll each portion into an 8-in. square. Cut into four 4-in. squares. Cut apple slices into thirds; toss with sugar, flour and cinnamon. Place 1/4 cup filling on each square; bring up the corners up over the filling and pinch to seal. Secure with a toothpick if needed. Place 3 in. apart on baking sheets coated with nonstick cooking spray.

Cover and let rise in a warm place for 30 minutes.

Brush with milk; sprinkle with sugar. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Discard toothpicks before serving.

16 Servings