Here's what you need: all-purpose flour, puff pastry, cream cheese, sugar, vanilla extract, strawberries, raspberry, blueberry, sugar, lemon juice, lemon zest, chocolate hazelnut spread, banana, green apple, brown sugar, cinnamon, egg, powdered sugar, milk, vanilla extract
Provided by Katie Aubin
Categories Breakfast
Yield 8 servings
Number Of Ingredients 20
Steps:
- On a lightly floured surface, roll out the puff pastry sheets to 9x12-inch (23x30-cm) rectangles. Set one pastry sheet aside and fold the other in half lengthwise, then in half crosswise twice, to form creases for 8 pockets. Unfold the pastry sheet on the prepared baking sheet.
- Make the Strawberries 'n' Cream filling: In a small bowl, combine the cream cheese, sugar, and vanilla, and mix until smooth.
- Make the Very Berry filling: In a small bowl, mash the raspberries, then add the blueberries, sugar, lemon juice, and lemon zest. Mix with a fork.
- Spoon the berry mixture over the center of 2 of the 8 rectangles.
- Use a spatula to spread the chocolate hazelnut spread over the center of 2 more rectangles, then top with the banana slices.
- Use a spatula to spread the cream cheese mixture in the center of 2 more rectangles, then top with the strawberries.
- Place apples slices in the center of the remaining 2 rectangles, then sprinkle with the brown sugar and cinnamon.
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Brush the egg wash over the pastry around the edges and between each filling, then top with the remaining puff pastry sheet. Use your fingers to press the pastry down around each filling. Once tightly pressed, use a pizza cutter or knife to cut out each pocket.
- Seal the outside edges with a fork. Poke the top of each pocket with a fork 3-4 times to ventilate. Brush the tops with egg wash.
- Bake for 25 minutes, or until golden brown.
- Make the glaze: In a medium bowl, combine the powdered sugar, milk, and vanilla. Stir until smooth and thick.
- Remove the pockets from the oven and let cool for 5 minutes. Decorate with the glaze, then serve immediately, or wrap in wax paper and freeze for up to a week. Reheat in the toaster oven.
- Enjoy!
Nutrition Facts : Calories 553 calories, Carbohydrate 66 grams, Fat 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 30 grams
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Ab Qadeer Siyal
q-ab@gmail.comThese pockets were a bit dry for my taste. I think I should have added more sauce to the filling.
Abdul Haq Abdul Haq
h@yahoo.comI'm not a fan of mushrooms, but these pockets were still delicious. The pastry was flaky and the filling was cheesy and gooey. Yum!
Imtiaz Khan
k23@yahoo.comThese pockets were a bit more work than I expected, but they were worth it. The filling was amazing and the pastry was perfectly crispy.
Njuguna hezron
njuguna@hotmail.co.ukI made these pockets for a potluck and they were a hit! Everyone loved them. The filling was so flavorful and the pastry was perfectly cooked.
Raju Sharma
raju_s@yahoo.comThese pockets were so good! The filling was flavorful and the pastry was flaky. I will definitely be making these again.
Zasco Bw
bz9@yahoo.comOverall, I really enjoyed these pockets. They were easy to make and they were delicious. I will definitely be making them again.
Min Min
minm@hotmail.comThese pockets were a bit greasy for my taste. I think I should have drained the mushrooms more thoroughly.
David Cline
d_cline16@yahoo.comThe pastry was a bit tough. I think I should have rolled it out thinner.
charli abbott
abbott.charli78@hotmail.comI'm not a huge fan of spinach, but I really enjoyed these pockets. The flavors were so well-balanced.
Akhanolu Victory
akhanoluvictory75@gmail.comThese pockets are the perfect party food. They're easy to make ahead of time and they're always a hit with guests.
MD ADAL APEL
amd38@gmail.comI love that this recipe is so versatile. You can change up the filling and the pastry to suit your own taste.
Coc Soikot
soikot.c74@gmail.comThese pockets were so easy to make and they turned out so good! I will definitely be making them again.
Saif Vai
vai_s67@yahoo.comThe pockets were a little dry for my taste. I think I should have added more sauce to the filling.
SEIDU MUSTAPHA
mustaphaseidu53@yahoo.comI made these pockets with a few changes. I used a different type of cheese and added some vegetables to the filling. They were still delicious!
Martin Roy
martin.r@yahoo.comThese pockets were a bit more work than I expected, but they were worth it. The filling was amazing and the pastry was perfectly crispy.
Alma Cunningham
a.cunningham@gmail.comI followed the recipe exactly and the pockets turned out great. They were easy to make and so tasty. Perfect for a quick and easy meal.
Necco Foster
necco-foster12@yahoo.comI'm not a fan of mushrooms, but these pockets were still delicious. The pastry was flaky and the filling was cheesy and gooey. Yum!
Janeil Bailey
bailey_j@hotmail.frI made these pockets for a party and they were a huge success. Everyone loved them! The filling was so flavorful.
giorgia
giorgia94@aol.comThese stuffed pastry pockets were a hit with my family! The flavors were amazing and the pastry was cooked to perfection. Will definitely be making these again!