Breakfast Pockets

IMG_2931Happy Mother’s Day!

One of the consequences of being an adult and living on my own is that I am no longer home to make my mom breakfast in bed for Mother’s Day. I remember the Mother’s Day when my brother taught me how to make coffee for my mom, and the Mother’s Day that I turned the eggs green. It was always a lot of fun doing something nice for her.

But, now that I am a little older, there are more delicious things that I know how to make for breakfast, including these!

My friend first introduced me to this concept as a mini chocolate croissant, but the beauty of puff pastry is that you can stick just about anything in them, and get something delicious.

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For these I took the chocolate croissant idea and added some strawberries. But you could easily swap out strawberries for other fruit. No fruit on hand? Jam would work well. Want nutella instead of chocolate, go for it?  Want dessert instead of breakfast? Try some marshmallows in with the chocolate, it is a puff pastry s’more! The possibilities are endless.

Strawberries and Chocolate Breakfast Pocket

Ingredients:

1 sheet frozen puff pastry, thawed (ideally, do this overnight in the fridge so it is still cold)

Handfull of strawberries, cut into slices/chunksIMG_2911

Chocolate chips, or chunks of chocolate.

Egg white and sugar to brush*

Directions:

Preheat oven to 375°. Line cookie sheet with parchment paper. Unroll puff pastry sheet and cut into 12 squares (squares are ideal so that you can make triangles, but other shapes or rectangles to roll work well too).

Rinse strawberries and then cut into chunks. You want these to be small enough to fit easily into the pocket you are making but not too small. Put strawberries and chocolate into center of square of pastry.

Whip the egg white a little and spread on 1/2 the edges of the pastry. Fold the square so that edges meet and press together with a fork, do this for all 12. Brush tops with egg white and sprinkle with sugar.

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Bake for 8-12 minutes or until the pastries look golden and flakey. Cool slightly before eating (the insides are really hot right after they come out of the oven).

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*I ran out of eggs so I used cornstarch and water as the “glue.” This works well for sealing the edges but I wouldn’t brush the tops with in. If you don’t have egg whites just press a little sugar on top of the dough to help achieve the golden color.

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