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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
IRAGUHA James Haldy
[email protected]This recipe was a complete disaster. The pastry was tough and the filling was bland.
Jim Butler
[email protected]I had trouble getting the pastry to seal properly, so the filling leaked out.
Carson Stucky
[email protected]The pastry pockets were a little dry, but the filling was delicious.
Stasia Rose
[email protected]I thought this recipe was a little too sweet for my taste, but my kids loved them.
Musenze Pro
[email protected]I'm not a big fan of cinnamon sugar, but these pastry pockets were still really good.
md mominul tv
[email protected]I made these pastry pockets for a party and they were a huge hit. Everyone loved them!
Mads Ackermann
[email protected]These pastry pockets are a great way to use up leftover pie crust.
Riley Moyle
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it. The pastry pockets were amazing!
Molly Williams
[email protected]I love these pastry pockets! They're the perfect sweet treat for any occasion.
Khan g Khan
[email protected]I tried this recipe and it turned out great! The pastry was flaky and the filling was sweet and gooey.
Hemant Gound
[email protected]These cinnamon sugar pastry pockets were a hit with my family! They were so easy to make and tasted delicious. I will definitely be making them again.