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Recipe by Chef

Strawberries & Cream Cookie Pockets

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Dairy Dairy
Medium Medium
0 Servings
Allergens

No Allergens specified

1 Hour
Diets

No Diets specified

I love how cute and different these strawberry and cream pockets are. The dough is easy to work with and is made of simple ingredients, and the strawberry in the filling take these pockets from ordinary to amazing. File this away in your simple but delicious baked goodies recipes.

Ingredients

Strawberries & Cream Cookie Pockets

  • 8 ounces unwhipped cream cheese

  • 1¼ cups (2½ sticks) butter

  • 2½ cups flour

  • FILLING

  • 8 ounces unwhippedcream cheese

  • ¾ cup sugar

  • ¼ cup strawberry jam

Directions

Directions

1.

Beat cream cheese and butter until well blended. Add flour and mix until dough forms.

2.

Refrigerate for an hour or until dough is firm enough to work with.

3.

While dough is chilling, mix cream cheese, sugar, and jam until combined.

4.

Preheat oven to 350°F.

5.

Roll out dough and cut into 2½” squares. Work with some of the dough at a time, keeping the rest refrigerated so it stays firm.

6.

Spoon some filling in the center of each square. Fold two opposite corners of dough over the filling, making sure one corner overlaps the other. Gently press down to seal the dough,

7.

Bake for 15 minutes or until the edges start to slightly brown.

Directions

Directions

Strawberries & Cream Cookie Pockets

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