CINNAMON-SUGAR PASTRY POCKETS
These almond-filled pastry pockets are much better than the store-bought variety. Make sure to crimp the edges firmly so the pockets don't leak.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together flour and salt. In another large bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Add whole egg and beat to combine. Beat in half the flour mixture, then milk and remaining flour mixture. Turn dough out onto a lightly floured work surface and gently knead to combine. Divide dough in half. Lightly flour a large piece of parchment paper and roll out 1 dough piece to a 9-by-12-inch rectangle. Repeat with remaining dough and another piece parchment. Refrigerate until firm, 30 minutes.
- In a food processor, pulse almonds until coarsely chopped. Add 3/4 cup confectioners' sugar, brown sugar, 1 tablespoon cinnamon, and 5 teaspoons water; pulse until combined. Remove 1 dough sheet from refrigerator and cut into twelve 2-by-4 1/2-inch rectangles. Spread half with 1 heaping teaspoon almond mixture each, leaving a 1/2-inch border. Brush edges with yolk; top with remaining dough pieces. With the tines of a fork, crimp edges firmly. Brush tops with yolk. Repeat with remaining dough.
- Chill pastries on two rimmed baking sheets until firm, 30 minutes (or up to 1 day). Preheat oven to 350 degrees, with racks in upper and lower thirds. Bake until edges are golden, 20 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
- In a bowl, whisk together 3/4 cup confectioners' sugar, 1/4 teaspoon cinnamon, and 5 teaspoons water. With an offset spatula or table knife, spread glaze over pockets. Let set 5 minutes.
Nutrition Facts : Calories 364 g, Fat 17 g, Fiber 1 g, Protein 4 g
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Khalid Wattoo
[email protected]These were the worst pastries I have ever eaten.
anony_mouse_30
[email protected]I would not recommend this recipe to anyone.
Ishfaq Sheikh
[email protected]These were a waste of time and ingredients.
JESSE PVP
[email protected]I followed the recipe exactly and they turned out terrible.
charles williams
[email protected]These were a bit too greasy for my taste.
Sumon Sajid
[email protected]The dough was a bit too dry, but the filling was delicious.
Rimon Dewan
[email protected]I'm not a big fan of cinnamon sugar, but these pastries were still really good.
Lunezo Gqomo
[email protected]These were a bit too sweet for me, but my kids loved them.
Md Milon hasan
[email protected]These pastries were delicious! I will definitely be making them again.
Sirena Negrete
[email protected]I will definitely be making these again.
Ava Thompson
[email protected]These were so easy to make and they were a big hit at my party.
Becky Jento
[email protected]I used a different type of filling and they turned out great! This recipe is very adaptable.
Sabrina Braughton
[email protected]These pastries were a bit too sweet for my taste, but my kids loved them.
Suman Kunwar
[email protected]I'm not a huge fan of cinnamon sugar, but these pastries were still really good. The dough was flaky and the filling was sweet and gooey.
Ashas Dewan
[email protected]These pastries were the perfect way to use up some leftover pie dough. They were quick and easy to make, and they turned out delicious.
ZANEE BOY
[email protected]I love how versatile this recipe is. I was able to use different fillings and toppings to create a variety of different pastries.
Tashi Sherpa
[email protected]These cinnamon sugar pastry pockets were a hit with my family! They were so easy to make and the flavor was amazing. I will definitely be making these again.