Saturday mornings are a special time in our house. Our daughter has yet to learn the luxury of sleeping in, so she and I wake up early and get some quality time together, hanging out, chatting, watching cartoons, it’s really quite fun! One of the things I love to do is to treat her to a little delicious breakfast that she’s not expecting, and make a few extra for my husband for later in the morning.
One of my favorites is my Strawberry Pockets. It’s a recipe I learned from a book called Intercourses and yes, it is what you think it is. It’s an aphrodisiac cook book that my husband I received a long time ago. This is the book that instigated the “Strawberry Pasta” debacle I created when we were dating, and that is another post for another time as it involves me burning pasta, not following directions, and then blaming the recipe for it turning out awful. Really, it wasn’t the recipe’s fault, however it was a very funny event that neither my husband nor I will ever forget.
But I digress….the one recipe that stuck with me are the “Strawberry Empenada’s” They were delicious. I have tweaked the recipe a bit and always try to have the ingredients on hand. Because nothing says “I love you” than sugar, cream cheese and strawberries served up in a warm sugary pocket.
I hope you enjoy these as much as we do!
Saturday Morning Strawberry Pockets
(Makes 4 pockets)
1 package of croissants
1 cup of strawberries
4 oz of cream cheese (room temperature if you can, but if not, just plan to stir more)
2 TBSP of brown sugar
Preheat the oven to 375
Unroll the package of croissants and make 4 squares)
Pinch the middle of the triangles together to make the seam stronger. The less stuffing will come out in the baking process.
Here is the picture of my “Post Pinching”. As you can see between the first and second picture, our daughter decided that she didn’t want a pocket, but sugar croissants instead, so that is the reason for the little curly q’s at the bottom. 🙂
If you’re using frozen strawberries (as I do) defrost them and cut them into little pieces. The smaller the better.
Mix the cream cheese and 1 TBSP of the brown sugar until it creams together. Room temperature cream cheese will make this easier, but I never think about it in time, so just plan to stir a little longer.
Fold (or very carefully mix) the strawberries into the cream cheese mixture.
Now carefully put the mixture into the middle of the squares. It is best if you just put a little, as that way it won’t have a tendancy to explode while baking, but I like mine nice and big and I can deal with a little explosion, so I stuff them up. 🙂
Fold the squares over itself to create smaller rectangles. As best you can pinch the dough together to keep the yummy goodness in, and give it less chance to sneak out onto the pan.
Sprinkle the other 1 TBSP of brown sugar on the tops. I add a little more, because really, everyone needs a little more sugar in life.
Put them in the oven and bake for about 16-18 minutes until the tops are golden brown. This will now be the longest 18 minutes of your life. I recommend that you take a moment, get a little more coffee and watch another cartoon.
Now I am one of the most impatient people I know, so I just get right in there. So if you’re like me, prepare for the filling to be HOT. The first time I jumped in I burnt my tongue so bad I felt it for a few hours! And no, I didn’t stop eating it after the first initial singe.
If you have an ounce of patience, use it and allow for the filling to cool a bit.
Meanwhile, see the explosions? That’s OK by me, but if you don’t like that, just make sure yours have less filling and better pinching.
And now we eat. See! You put it on a plate and it looks so good!
If you want to be fancy, step it up by putting a few strawberry slices on the side. But by the time these come out, we’re pretty hungry so we just dive right in.
I hope you enjoy these as much as we do, and you can shake this up a bit for your family! If they like blueberries, or raspberries, I bet they would be wonderful in these as well!
Have a lovely Saturday everyone, and I hope you have fun making something yummy for yourself and your family!