Raspberry Pockets

Raspberry PocketsYou know me.

And you know my inability to walk by a pretty display in a store, without stopping to admire, and ultimately purchasing whatever the store has prettied up that day. They’ve got my number. I’m the targeted consumer.

I’m like a crow that spots a shiny object on the ground, and swoops down to investigate and scoop up whatever little “sparkly” is lying there, to take it back to its nest.

This time, it was raspberries. My beloved Wegmans did them up so pretty this time. So much so, that I bought three cartons of them. Honestly. What possessed me? Well, I know what possessed me. When I was scooping them up like a madwoman, I was thinking of jam. I wanted to make a small batch of jam, because I never made it last summer, and I’m completely out.

Yeah, that didn’t happen. I ate one full carton. Yep. I popped one in my mouth to taste, and as I was watching a series of “Chopped” on Netflix, I must have been popping them into my mouth the whole time, because before I knew it, the carton was empty.

I know.
I felt kind of guilty, but really not sorry.
For a fruit out of season, they were absolutely delicious!

I decided that jam was going to have to be another day, because thoughts of tarts started floating through my head, which then changed over to these little pockets. Less fuss, you know? They are a great grab-and-go snack, pretty enough for a dessert, and delicious enough to share!

The pastry is my Aunt Linda’s recipe, which you can find with my blueberry tartlets recipe and my strawberry rhubarb galette recipe,  (and, of course, below!). I swear by this pastry. I truly do. It’s so flaky, and perfect for the most delicate of pastries, yet can stand up to a chunky meat pie, or a grab-and-go fruit pocket!

While the raspberry filling was super delicious in these little pockets, you can substitute almost any fruit your little heart desires, or even make them savory with vegetables! Let’s talk about that for a minute or two… fried potatoes and onions…with cheese. Watch for those very soon. Man…life is good, isn’t it?

Life is good. It’s a “Sometimes it’s alright when unplanned days happen. Unplanned raspberries-led to unplanned jam-led to unplanned raspberry pockets on a Sunday afternoon…” kind of good.

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Raspberry   Pockets

 

Raspberry Pockets
 
Author:
Serves: 14
Ingredients
The Raspberry Filling
  • 2 cups fresh or frozen raspberries
  • ⅓ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
Aunt Linda's Pie Crust
  • 2 cups flour
  • 1 cup crisco
  • ½ cup milk
  • 1 tbsp vinegar
  • Pinch of salt
The Glaze
  • 1-1/2 cups powdered sugar
  • 3-4 tbsp milk
  • 1 tsp vanilla
Powdered Sugar for Dusting
Instructions
  1. Preheat oven to 350 degrees.
The Raspberry Filling
  1. In a medium bowl, combine the raspberries, sugar, cornstarch, and lemon until fully combined. Set aside until ready to use.
The Pie Crust
  1. In a small bowl, mix the milk and vinegar together. Set aside.
  2. In a large mixing bowl, blend the flour, shortening, and salt together until mixture is in pea size crumbles. Pour the milk and vinegar mixture into the flour mixture and stir. The dough will be sticky.
  3. Use plenty of flour, and roll the dough to about ⅛". Cut into 3” squares, or your favorite shape. Continue to roll the scraps, and cut squares until all of the dough has been used. (This makes about 14 pockets, so you’ll be cutting out about 28 squares).
The Glaze
  1. In a small bowl, whisk the powdered sugar, milk, and vanilla until smooth. Set aside until ready to use.
Assemble the Pockets
  1. Add one tablespoon of raspberry filling to the center of half of the cut out squares, and top each with the remaining squares of dough, carefully pressing down around the edges securing both the top and bottom squares together as they form the pocket. Using the tines of a fork, press down around all four edges. Poke holes in the top of each pocket for the steam to escape, and just because it makes for a cute little pastry!
  2. Place on a parchment lined baking sheet, and bake for about 30 minutes, or until the crust is golden brown, and the raspberries are bubbling.
  3. Remove from the oven, and place on a cooling rack until fully cooled.
  4. Drizzle with glaze, and dust with powdered sugar.
  5. Store in a covered container in the refrigerator for up to 3 days (they won’t last that long).
  6. Enjoy!

 

What do you think? I'd love to hear from you!!

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