Fruit Pockets

Submitted by: A Facebook user

Serves: depends on the amount each person eats

Ingredients

One recipe from tenderflake box for dough
2 pints of blueberries
1 tbsp. flour
2 tbsp. sugar
2 tsp.cinnamon

Method

Preheat oven at 350

Take the recipe from a tenderflake package and prepare your dough accordingly. Once the dough is kneaded roll it out between 2 layers of saran wrap until it is 1/8" thick. Cut into 4 inch squares and fill with following filling recipe or you can add other desired fruit. My mother used to use plums.

In a large bowl place your blueberries. Add your sugar. You can add a little bit more sugar if you like it sweeter but remember that the sugar will bring out the juices from your fruit. We don't want the dough to become soggy. If you plan on using more sugar the flour will not be enough so I usually sprinkle some graham wafer crumbs onto each square. This will help somewhat.

Keeping to the recipe add your sugar, cinnamon next and mix gently. Now add your flour and toss. Place by teaspoofuls onto center of square. Do not over fill or it will seap out edges and stick to pan. Take the dough from one corner and fold it over filling to meet with the far edge creating a triangle. Gently pinch edges. Place on a greased cookie sheet dusted with flour. It is ready when the edges start to become golden brown. Usually about 10-15 minutes. Remove from oven and let cool for ten minutes.

Roll in cinnamon & sugar and devour!

Another similar recipe I use is perogy dough with the same blueberry filling recipe and I deep fry them and roll them in cinnamon sugar. MMmm! Blueberry perogies!

I make this same fruit pockets using canned pears chopped with sugar and cinnamon , but no flour. I spread the dough with triple fruit peach jam. Then I sprinkle dough with graham wafer crumbs. I sprinkle the cookies after they cool with icing sugar.

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