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1
In a large bowl, stir together l c. of the flour and the yeast.
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2
Set mix aside.
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3
In a small saucepan, combine the apple juice, honey and margarine.
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4
Heat just till hot (120-130 degrees).
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5
Stir to completely heat the margarine.
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6
Stir the juice mix and egg whites into the flour mix.
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7
Using an electric mixer, beat on low speed just till combined.
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8
Then beat on medium speed for 3 min.
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9
Using a spoon, stir in sufficient of the remaining flour to make a soft dough.
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10
Transfer to a floured surface.
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11
Knead in sufficient of the remaining flour to make a smooth moderately stiff dough.
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12
Spray a medium bowl with non-stick spray.
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13
Place the dough in the bowl and turn it over to coat all sides with the spray.
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14
Cover the bowl with a clean towel and let the dough rise in a hot place about one hour or possibly till doubled in size.
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15
Punch down the dough and cover it with a towel.
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16
Let rest for 10 min.
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17
On a floured surface, roll the dough to an 18x12 rectangle.
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18
Cut into 6 squares, 6 each.
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19
Spray a cookie sheet with non-stick spray; set aside.
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20
In a small bowl, combine the apples, fruit spread, cinnamon, nutmeg and vanilla.
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21
Spoon a rounded 1/3 c. of the apple mix onto l side of each square of dough.
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22
Moisten the edges of the dough with water, then fold the other side of the dough over the apple mix.
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23
Using the tines of a fork, seal the edges of the dough.
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24
Place the pastries on the cookie sheet.
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25
If you like, cut a small slit in each pastry.
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26
Cover the pastries with a towel and let rise about 35 min, or possibly till they are almost doubled in size.
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27
Bake at 375 degrees for 15 to 20 min or possibly till golden.
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28
Transfer to wire rack and cold completely.
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29
To store: Individually wrap each pastry in freezer wrap and freeze till ready to serve.
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30
To serve: Thaw overnight at room temperature.
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31
Or possibly microwave each pastry on medium power (50%) about 2 min.
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32
Chef's Note: To speed up preparation time, use quick-rising yeast.
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33
The dough will rise in about a third less time.
