• kristinaanncakes

Maple Brown Sugar Cinnamon Pockets

Updated: Feb 2, 2019

The ultimate Sunday morning treat that will take you back to your childhood with one bite.

Full disclosure: These babies came about from a mad craving for Pop-Tarts, which I've consumed way too many of in my lifetime. These pockets are the grown-up version, best served warm from the oven (preferably on a chilly morning).


Maple Brown Sugar Cinnamon Pockets

Makes 8 - 10


Ingredients

Buttermilk Crust

3 cups (360 g) all purpose flour, plus more for dusting

1 tsp salt

1 TBSP sugar

2 sticks butter, chilled and grated

½ cup + 2 TBSP buttermilk


Filling

1 cup (213 g) brown sugar

1 tsp cinnamon

6 TBSP butter, melted


Egg Wash

1 egg

1 TBSP heavy whipping cream


Glaze

1 cup (113 g) powdered sugar, sifted

1 tsp maple extract

2-4 TBSP water, as needed


Directions

Crust

  1. Mix the dry ingredients together in a large bowl. Add the chilled butter and toss together.

  2. Start to work the butter in with your hands until flecks of butter in the dough are pea-sized or smaller.

  3. Drizzle in the buttermilk, and toss together with your hands until you're able to squeeze it into a ball.

  4. Shape the dough into a disk about the size of a dinner plate. Wrap in plastic and place in the fridge for 30 minutes.

  5. Roll out dough as thin as you can get it without tearing and cut out about 16 three inch disks. If dough begins to soften, pop it into the freezer for a few minutes.

  6. Assemble half of your dough disks on a baking sheet lined with parchment, about an inch apart. Set remaining disks aside.

Assembly

  1. Preheat the oven to 400°F.

  2. Mix the filling together until crumbly. Place an overflowing tablespoon of the brown sugar mixture into the center of the dough disks.

  3. Place another dough disc on top and seal the two discs using egg wash and a fork.

  4. Brush a thin layer of egg wash on the top of each pocket.

  5. Bake in pre-heated oven for 20-25 minutes, until golden.

  6. Let cool for 10 minutes and finish with glaze and desired toppings. Enjoy!

Recipe adapted from Olive and Artisan.

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© 2019 Kristina Ann Cakes