Cinnamon Cream Cheese Pocket Recipe – Learn like a Pro:- A fantastic delicacy that can be enjoyed either for breakfast or as a quick and sweet snack, pockets stuffed with cinnamon cream cheese are a scrumptious delicacy that incorporates both alternatives. They are a wonderful blend of cinnamon and cream cheese.
Cinnamon Cream Cheese Pocket Recipe – Learn like a Pro
Combining the flavour of cream cheese, which is creamy and wonderful, with the flavour of cinnamon, which is warm and comforting, results in a delicious combination. Each of these pockets is encased in a flaky pastry, and they include both of these tastes in their composition. They may be created with a minimal amount of effort, and it is highly probable that anyone who gives them a try will find that they are pretty well appreciated by the people using them.
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, cold and cubed
- 1/2 cup ice water
For the Filling
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
For the Topping
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 egg, beaten (for egg wash)
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Instructions
Prepare the Dough
The flour, salt, and sugar should be mixed together in a large basin using a whisk. It is possible to use a pastry cutter or a fork to incorporate the cold butter into the batter until it resembles coarse crumbs. The ice water should be added gradually as the dough is being mixed until it comes together. Form the dough into a disc, cover it with plastic wrap, and place it in the refrigerator for at least half an hour while it chills.
Prepare the Filling
Mix the cream cheese in a bowl of medium size until it is completely smooth. Sugar, vanilla essence, and ground cinnamon should be added at this point. After thoroughly combining, mix.
Assemble the Pockets:
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Place parchment paper on a baking pan and set it aside. On a surface that has been lightly dusted with flour, roll out the dough that has been cooled to a thickness of approximately 1/8 inch.
Using a 4-inch ruler, cut the dough into squares. A tablespoon of the cream cheese filling should be placed in the middle of each square. To create a triangle, fold the dough over the filling and press the sides with a fork to ensure that the triangle is sealed.
Topping and Baking:
In a small bowl, combine the sugar and cinnamon that will be used for the topping. Apply the beaten egg to the tops of the pockets and brush them with it. A substantial amount of the cinnamon sugar mixture should be sprinkled on top. Position the pockets on the baking sheet that has been prepared. Bake for twenty to twenty-five minutes, or until dark brown. Before serving, allow the dish to set on a wire rack to cool.
Nutrition
- Calories: 320
- Total Fat: 20 g
- Saturated Fat: 12 g
- Cholesterol: 65 mg
- Sodium: 180 mg
- Total Carbohydrates: 30 g
- Dietary Fiber: 1 g
- Sugars: 12 g
- Protein: 4 g
