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Whole Wheat Strawberry Rhubarb Fruit Pockets
dessert

Whole Wheat Strawberry Rhubarb Fruit Pockets

(Not rated yet )
Craving a sweet treat? These spring fruit pockets are a lighter twist on the typical store-bought breakfast pastry. Make extra filling to spread on toast or swirl into oatmeal or yogurt. Recipe and Photo Credit: Julie Gransee from Lovely Little Kitchen.
  • 30m

    prep time

  • 20m

    Cook Time

  • 283

    Calories

  • 13

    Ingredients

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Ingredients

12

(1 fruit pocket)

Servings

Fruit Pockets

  • 2 2/3 cups white whole wheat flour
  • 1/4 cup plus 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup butter, chilled and cubed
  • 1/2 cup very cold water
  • 1 egg
  • 1/2 teaspoon McCormick® Cinnamon, Ground

FIlling

  • 1 cup chopped strawberries
  • 1 cup thinly sliced rhubarb
  • 1/4 cup sugar
  • 1 tablespoon instant tapioca
  • 1 1/2 teaspoons orange juice
  • 1/2 teaspoon McCormick® Pure Vanilla Extract

Instructions

  • For the Fruit Pockets, add flour, 1/4 cup of the sugar, salt and butter in food processor; cover. Pulse until coarsely crumbled. With top part of food process cover removed, gradually add the cold water while processing until a dough forms. Turn out dough onto lightly floured surface. Knead until dough is smooth. Shape into a disk. (If the dough is sticky, add a bit more flour. If the dough is crumbly, add a bit more cold water. Knead until smooth.) Wrap in plastic wrap. Refrigerate 8 hours or overnight.

  • For the Filling, mix all ingredients in medium saucepan. Bring to gentle boil on medium-high heat, stirring occasionally to prevent mixture from burning on bottom of pan. Cook 5 minutes or until fruit has softened and mixture is thickened, stirring occasionally. Remove from heat. Cool to room temperature. Cover. Refrigerate until ready to assemble.

  • Preheat oven to 400°F. Bring dough to room temperature. Roll to 1/8-inch thickness on lightly floured work surface. Cut dough into 24 (4-inch) squares. For the egg wash, beat egg with 1 tablespoon water in small bowl; set aside. For the cinnamon sugar, mix remaining 1 tablespoon sugar and cinnamon in another small bowl; set aside.

  • To assemble the cookies, place 12 of the squares onto large parchment paper-lined baking sheet. Spoon about 1 tablespoon filling in the center of each square bottom on the baking sheet. Using a small pastry brush or your finger, moisten the edges of each square bottom with water. Top each with a square top. Gently press edges of the two squares together. Crimp edges of each square with tines of a fork or the blunt end of a wooden skewer to seal the fruit pocket. Brush top of each pocket with the egg wash. Sprinkle generously with the cinnamon sugar. Poke a few holes in top of pockets to allow steam to vent while baking.

  • Bake 10 to 12 minutes or until golden brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Nutrition information (per Serving)

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