Perfect for on the go or when you don't want to commit to a whole cheesecake.
My partner and I saw these on recipe page whilst out shopping in waitrose and I just had to try them.
This recipe overall took around 1 hour, although it felt longer because I wanted to eat them straight away.
Equipment;
Oven
Spoons
Spatula
Chopping Board
Knife
Baking tray
Rolling Pin
Zester / grater
Parchment paper
4 small bowls
Small pan
Small whisk / fork
Pastry brush
If you decide to make the dough from scratch you'll need 1 large bowl too.
Ingredients;
This makes 4 pockets
225g Blueberries
1 1/s tbsp. honey
1 orange, zest
Pinch of Salt
1 tbsp. water
60g of cream cheese
1/s tsp vanilla flavouring - paste is better
1 medium free range egg - beaten
215g ready to use shortcrust pastry
1 tbsp. of demerara sugar
1/2 tsp cinnamon
Before you start line your baking tray and turn your oven to 200C, place the baking tray in the oven straight away.
Let's get baking!
To start place the blueberries, 1 tbsp. of honey, 1 tbsp. water, orange zest and pinch of salt into a pan. Place on a medium to high heat and simmer for around 4 - 5 minutes until it becomes like a jam texture.
Once ready pour into one of the small bowls and set aside to cool.
Meanwhile, in the other bowl mix the rest of the honey, the soft cheese and vanilla until well combined. Place in the fridge to keep cool.
Unroll the pastry and cut into four equal rectangles, then in a small bowl whisk up your egg. Brush the whisked egg gently along the edges of the rectangles.
Take the blueberries and divide them up equally (try to strain as much liquid off as possible whilst doing this). Make sure to leave around 1 cm (little finger size) space between the edges ad the mixture. Then add a spoonful of the soft cheese mixture upon the blueberries.
Next fold over the pastry edges like a book and seal with a fork. Using the rest of the beaten egg brush over and cut a few slits in the top, this will allow the steam to escape and prevent the pockets exploding in the oven.
Then in another small bowl mix the demerara sugar and cinnamon together, sprinkle this over the top.
Carefully remove the baking tray from the oven and place the pockets on the tray gently. Bake for around 18 - 20 minutes, until lovely and golden.
When ready remove from the oven and allow the cool for at least 10 minutes. This is the hardest bit I promise.
These can be served at room temperature as well.
Enjoy!
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