Peach And Blueberry Pastry Pocket With Vanilla Glaze And Candied Almonds Recipes

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BLUEBERRY PASTRY POCKET WITH LEMON POPPY SEED GLAZE AND CANDIED CASHEWS



Blueberry Pastry Pocket with Lemon Poppy Seed Glaze and Candied Cashews image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 1h35m

Yield 6 pastry pockets

Number Of Ingredients 19

10 ounces all-purpose flour (about 2 1/3 cups), plus more for dusting
1 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, cubed
6 ounces light corn syrup
1 pound blueberries
1/2 cup granulated sugar
Zest and juice of 1/2 lemon
12 ounces confectioners' sugar (about 2 2/3 cups)
1/2 teaspoon vanilla bean paste
2 large egg whites
Pinch of kosher salt
Zest and juice of 1/2 lemon, plus more juice if needed
1/2 teaspoon poppy seeds
Candied Cashews, recipe follows, for garnish
1 large egg white, beaten
2 cups whole cashews
1/4 cup granulated sugar
1/2 teaspoon vanilla bean paste
Generous pinch of kosher salt

Steps:

  • For the pastry pocket: Add the flour and salt to the bowl of a food processor. Give it a buzz to incorporate together. Add the butter and slowly pulse until the butter is the size of peas. Be careful not to overly process as you want small bits of butter to remain throughout. Transfer to a bowl, then add the corn syrup and mix with a spatula, making sure to scrape the bottom of the bowl, until it comes together. Turn the dough out onto a floured board, gently knead it just until it comes together and pat it into a disc. Transfer to a sheet tray lined with parchment paper and place in the refrigerator to chill for at least 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Add the blueberries and granulated sugar to a saucepan and turn the heat to medium. Stir to combine and break up the blueberries with a wooden spoon. Bring to a boil, then reduce to a gentle simmer and cook until slightly thickened, about 5 minutes. Add the lemon zest and juice and mix to combine. Transfer the mixture to a bowl and let it cool.
  • Roll out the dough to 1/8 inch thick and trim into a rectangle. Evenly drop 4 spoonfuls of the filling along one half of the longer side of the dough rectangle and fold the dough over to cover the filling. Press down between each filling pocket and along the edges to secure. Cut between each filling pocket to make 4 rectangular pastry pockets. Place the pastry pockets on a sheet tray lined with parchment paper.
  • Bake until golden brown, 15 to 20 minutes. Remove to a sheet tray lined with a rack to cool before icing with the glaze.
  • For the glaze: Sift the confectioners' sugar into a large bowl. Add the vanilla bean paste, egg whites and salt and mix to combine. Add the lemon zest and juice. Mix well to combine and add the poppy seeds. If the glaze seems too thick, add a little bit more lemon juice.
  • Drizzle the lemon poppy seed glaze over the top of the pastry pockets and garnish with the Candied Cashews.
  • Preheat the oven to 350 degrees F.
  • Whisk 1 teaspoon ice water and the egg white in a bowl until frothy. Add the cashews, granulated sugar, vanilla bean paste and salt and toss to combine. Transfer the mixture to a parchment-lined sheet and bake until golden brown, about 10 minutes. Let cool. Roughly chop.

POCKET PASTRIES WITH RASPBERRY JAM



Pocket Pastries with Raspberry Jam image

Provided by Molly Yeh

Time 1h15m

Yield 10 pocket pastries

Number Of Ingredients 12

Two 15-ounce packages refrigerated pie crusts, such as Pillsbury
1/4 cup White Chocolate Pistachio Butter, recipe follows
3 to 4 tablespoons raspberry jam, plus 1/4 cup for the glaze
1 large egg
1 cup confectioners' sugar
Sprinkles, for decorating
1 cup roasted unsalted pistachios
1/2 cup white chocolate chips
1 tablespoon granulated sugar
1/8 teaspoon kosher salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  • Spread one package of pie crusts out flat and cut out ten 3-inch squares. (If you're short a square or two, roll out the scraps and cut out more squares.) Spread each square with a healthy blob of White Chocolate Pistachio Butter. Using a spoon, make a divot in the center of the pistachio butter, then fill each divot with about a teaspoon of raspberry jam. Beat the egg with a splash of water and brush the edges of the crusts with egg wash.
  • Spread out the second package of pie crusts and cut out another ten 3-inch squares. Place these squares on top of the first and crimp the edges with a fork (seal them well!).
  • Poke the tops of the pocket pastries a few times with a fork and bake until slightly browned, 20 to 25 minutes. Let cool.
  • Press the remaining 1/4 cup jam through a strainer to remove the seeds. Gradually whisk the confectioners' sugar into the strained jam until you reach the desired consistency.
  • Spread the glaze on the cooled tarts, top with sprinkles and enjoy!
  • In a food processor, combine the pistachios, white chocolate chips, granulated sugar, salt, almond extract and vanilla. Process until very creamy and spreadable, stopping occasionally to scrape the sides of the bowl, about 10 minutes.

SHEET PAN STUFFED PASTRY POCKETS RECIPE BY TASTY



Sheet Pan Stuffed Pastry Pockets Recipe by Tasty image

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

¼ cup all-purpose flour, for dusting
2 sheets puff pastry, thawed if frozen
¼ cup cream cheese, softened
1 tablespoon sugar
1 teaspoon vanilla extract
4 strawberries, stemmed and diced
⅓ cup raspberry
⅓ cup blueberry
1 tablespoon sugar
½ tablespoon lemon juice
½ teaspoon lemon zest
¼ cup chocolate hazelnut spread
1 banana, sliced
½ green apple, sliced
1 tablespoon brown sugar
⅛ teaspoon cinnamon
1 egg, beaten with 1 tablespoon water or milk
1 cup powdered sugar, sifted
1 tablespoon milk
¼ teaspoon vanilla extract

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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