Tuesday, April 30, 2013

Strawberry Pockets 


2 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick cold butter
2 egg yolks 
1 teaspoon vanilla extract
3/4 pound strawberries cut into 1/2 inch pieces
3/4 cup confectioners sugar
3 tablespoons strawberry jam
1 tablespoon granulated sugar

Preheat oven to 350 degrees.  In your Kitchen Aid combine 2 cups flour, baking powder, and 1 teaspoon salt.   Cut butter into small squares and mix into flour until it looks like coarse sand.

  Add 1 egg yolk, 1/2 cup water, and vanilla.  Mix until it is just combined. Knead dough on floured surface then put in the refrigerator.  

Meanwhile, make filling.  Combine chopped strawberries, jam, and confectioners sugar in a bowl.  Add remaining 1/2 cup flour.  

In another small bowl, beat egg and 1 tablespoon water together.  Roll out dough to 1/2 inch thickness and cut into 3 inch round circles with cookie cutter.  Roll each round circle into 6 inch circles.  

Scoop 2 tablespoons of strawberry filling onto one side of the 6 inch round circle leaving 1/2 inch of dough border.  Fold the dough over the filling and pinch borders together with a fork.

  Move pockets to parchment paper lined baking sheet.  With a toothpick, poke several holes into top of pocket then brush with egg wash.  Sprinkle a little bit of sugar on top of each pocket and stick in oven for about 30 to 35 minutes.  Bake until golden brown. Let cool for about 20 minutes. 

I highly recommend eating your strawberry pockets with some vanilla ice cream.  Yummy : )