Raspberry Chocolate Filled Pockets Food

POCKET PASTRIES WITH RASPBERRY JAM

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.

RASPBERRY PASTRY POCKETS

Steps:

• Thaw the puff pastry and roll the sheet out on a lightly floured surface to make it a thinner and get to approximately a 12-by-18 inch rectangle.
• Chill, covered with plastic wrap to let rest.
• With a mixer, blend the cream cheese, egg, Splenda, vanilla extract and lemon rind.
• Make an egg wash by whisking together the remainin egg and water in a small bowl.
• Cut the puff pastry into 3-inch squares (you should have 24 squares).
• Lay a square of pastry on a work surface and paint the edge with egg wash. (I found it easier to just "build" them on the baking pan rather than trying to move them after assembly.).
• In the center of the pastry, place 1 tablespoon of cheese filling and 3 raspberries. Lightly press the berries into the cheese mixture.
• Paint the edge of a second square of pastry with egg wash, place it on top of the filling and carefully press the edges together to seal them well. (I used a pie edge crimping tool or whatever than roll-y thingy is called.).
• Place pockets 1-inch apart on a parchment paper lined sheet pan and keep chilled. Repeat with the remaining pastry.
• When they're all done, brush the top surface with egg wash and sprinkle with sugar.
• Bake in a pre heated at 375 degree F oven until golden brown, about 20 to 25 minutes.

SHEET PAN STUFFED PASTRY POCKETS RECIPE BY TASTY

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!

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

RASPBERRY CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Mash the butter and sugar together in a bowl with a wooden spoon until the mixture is creamy and well blended, and beat in eggs, one at a time. Stir in the raspberry extract, almond extract, and milk. In a separate bowl, stir the flour and baking powder together until thoroughly combined, and gradually beat into the butter-egg mixture. Stir in the chocolate chips, and drop by spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until very lightly browned at the edges, 8 to 10 minutes.

RASPBERRY & CHOCOLATE FILLED POCKETS

Steps:

• COOKIES: Preheat oven to 375*F.
• Cream the butter, cream cheese, powdered sugar, and lemon zest until creamy, about 2-3 minutes, using an electric mixer at medium speed; scrap bowl often.
• Reduce mixer speed to low; add the flour and salt.
• Beat until well mixed, about 1-2 minutes.
• Divide dough into fourths; roll out one piece at a time (keep remaining dough chilled) on a lightly floured surface into a 10" square.
• Cut into 16 2 1/2" squares.
• Place 1/2 tsp.
• jam in the center of each square.
• Top each with 1/4 tsp.
• chocolate chips.
• Moisten the edges of the squares with the egg white; fold dough over filling to form a triangle and crimp edges with a fork.
• Repeat with remaining dough and filling.
• Place the pockets 1" apart on ungreased cookie sheets.
• Bake for 13-15 minutes, or until lightly golden.
• Cool cookies completely on a wire rack.
• Melt the chocolate chips and the shortening together in a saucepan over low heat, stirring occasionally, until smooth.
• Drizzle over the cooled cookies.