I selfishly developed this recipe just for me. I love cream cheese doughs and I love nuts. I love desserts, but not too sweet, and cuteness is a definite plus. This recipe has it all and would be pure heaven with a good cup of coffee.

Two Baked Pockets

Pocket Full of Nuts
~makes 24 pockets

  • 1 1/4 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup cold unsalted butter
  • 3 ounces cold cream cheese
  • scant 1/2 cup ground pecans
  • scant 1/3 cup ground almonds
  • 1/4 cup vanilla sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon almond extract
  • 1 egg, lightly beaten

Instructions –

1. In a large bowl, mix together flour and salt. Cut butter and cream cheese into flour with a pastry cutter, until course crumbles form. Using your hands, pack together until it forms one rectangular block. Wrap in plastic wrap and chill for at least 1 hour. You can chill over-night, but will need to let it soften a bit before you can roll it.

2. Preheat oven to 375 degrees F. In a medium sized bowl, mix together nuts, sugar, heavy cream, and almond extract. Set aside.

Nut Mixture

3. Roll out dough to 1/8″ thick on a lightly floured surface. Using a ruler, carefully cut 2.5″ squares. Place 1 teaspoon (only!) of nut mixture in the center of each square.

Cutting Perfect Squares Squares with Nut Mixture

4. Bring the 4 points together and very lightly pinch together edges (don’t force it to seal). Place on ungreased baking sheets, 1″ apart. Brush with egg wash.

Egg-Washed Pocket

5. Bake for 12-14 minutes, or until golden brown. Cool on baking sheets for 10 minutes. Remove to wire racks to finish cooling.

Baked Pocket Opening

posted by jessica at 11:55 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.