Get a taste of
something new: our
Flavor Maker app!
Whole Wheat Strawberry Rhubarb Fruit Pockets

Whole Wheat Strawberry Rhubarb Fruit Pockets

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


  • 13



It’s your way to save recipes and spices, get inspired — and receive special offers and discounts.

Sign Up Now

Flavor Maker

Build your digital pantry, save recipes, get cooking tips, and more!

Download Flavor Maker for iPhoneDownload Flavor Maker for Android



(1 fruit pocket)


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® Ground Cinnamon



  • 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)



We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!