The flaky crust is one thing. The center? It's like a whole new ball game. Oozing with cinnamon brown sugar and warm blueberries, I don't think I could have asked for more in a breakfast danish. Really. I cursed at the deliciousness that was going on in my mouth after the first bite.The pocket made me do it. But, I usually curse after anything that I think tastes good. (I'm not proud.)
So, you'll probably just have to try them out yourselves. Just roll them out. Stuff them. Roll them back up. Sprinkle with goods. Pop them in the oven. And then, eat.
Perfect weekend breakfast? You tell me if a curse word sneaks out of your mouth after you take the first bite. I won't scold you.
Cinnamon-Brown Sugar Blueberry Pockets
2 refrigerated pre-made pie crusts (Just because I wanted to bake today, didn't mean I wasn't in lazy mode still.)
1 egg
1 tablespoon water
10 heaping tablespoons brown sugar
10 heaping tablespoons organic sugar
2 tablespoons flour
2 tablespoons cinnamon
blueberries
Pre-heat oven to 375F. Roll out your pre-made pie crusts so they are a little thinner than they are when purchased. Try to roll out in more of a square shape, rather than circle.
In a small bowl, beat your egg and water together; set aside. In a medium bowl, mix brown sugar, sugar, flour, and cinnamon; Set aside.
Cut dough in half so you have 2 rectangular pieces. Rub or brush some of the egg wash onto the tops of the dough. Staring at the corner (leave space of a triangle from the corner), spoon filling onto the dough diagonally. Place several blueberries on top of the filling. From the corner, pull over the filling, until the corner reaches the opposite side of the dough. From the other corner, fold over again, until it reaches the opposite side of the dough. Cut about 1/4 inch away from the pocket, so you have a little flap you can fold up for to seal. Brush all over pocket with egg wash and sprinkle lightly with sugar filling. Place on a parchment lined baking sheet. Make other pockets (or smaller croissant-looking pockets), then bake for 15-20 minutes for the larger pockets and 10-15 for the smaller, or until golden brown.
Keep your eye on them throughout the whole baking time.
