Cinnamon Sugar Pastry Pockets Recipes

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CINNAMON-SUGAR PASTRY POCKETS

These almond-filled pastry pockets are much better than the store-bought variety. Make sure to crimp the edges firmly so the pockets don't leak.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h40m

Yield Makes 12

Number Of Ingredients 10



Cinnamon-Sugar Pastry Pockets image

Steps:

  • In a large bowl, whisk together flour and salt. In another large bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Add whole egg and beat to combine. Beat in half the flour mixture, then milk and remaining flour mixture. Turn dough out onto a lightly floured work surface and gently knead to combine. Divide dough in half. Lightly flour a large piece of parchment paper and roll out 1 dough piece to a 9-by-12-inch rectangle. Repeat with remaining dough and another piece parchment. Refrigerate until firm, 30 minutes.
  • In a food processor, pulse almonds until coarsely chopped. Add 3/4 cup confectioners' sugar, brown sugar, 1 tablespoon cinnamon, and 5 teaspoons water; pulse until combined. Remove 1 dough sheet from refrigerator and cut into twelve 2-by-4 1/2-inch rectangles. Spread half with 1 heaping teaspoon almond mixture each, leaving a 1/2-inch border. Brush edges with yolk; top with remaining dough pieces. With the tines of a fork, crimp edges firmly. Brush tops with yolk. Repeat with remaining dough.
  • Chill pastries on two rimmed baking sheets until firm, 30 minutes (or up to 1 day). Preheat oven to 350 degrees, with racks in upper and lower thirds. Bake until edges are golden, 20 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
  • In a bowl, whisk together 3/4 cup confectioners' sugar, 1/4 teaspoon cinnamon, and 5 teaspoons water. With an offset spatula or table knife, spread glaze over pockets. Let set 5 minutes.

Nutrition Facts : Calories 364 g, Fat 17 g, Fiber 1 g, Protein 4 g

3 cups all-purpose flour (spooned and leveled), plus more for working
1 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1/4 cup granulated sugar
1 large egg, lightly beaten, plus 1 egg yolk, lightly beaten
1/4 cup whole milk
1/4 cup sliced almonds
1 1/2 cups confectioners' sugar
1/4 cup light-brown sugar
1 tablespoon plus 1/4 teaspoon ground cinnamon

CINNAMON-SUGAR SWEET POTATO PASTRIES

We always have leftover mashed sweet potatoes after our Thanksgiving feast. I take what's left to make an indulgent filling for sweet potato empanadas. Convenient crescent roll dough makes this recipe easy as pie. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 32 appetizers.

Number Of Ingredients 8



Cinnamon-Sugar Sweet Potato Pastries image

Steps:

  • Preheat oven to 375°. In a small bowl, combine sweet potato, cream cheese, brown sugar and orange zest. Unroll crescent dough and separate into 4 rectangles; press perforations to seal. Cut each rectangle into 4 triangles. Repeat with remaining dough. Place 1 teaspoon potato filling in center of each triangle. Fold dough over filling and pinch seams to seal., Place 2 in. apart on parchment-lined baking sheets. Bake 10-12 minutes or until golden brown. Cool slightly. In a small bowl, mix sugar and cinnamon. Brush pastries with butter; coat with cinnamon-sugar mixture.

Nutrition Facts : Calories 88 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 125mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

1/2 cup mashed sweet potato
2 ounces cream cheese, softened
1 tablespoon brown sugar
1/2 teaspoon grated orange zest
2 tubes (8 ounces each ) refrigerated crescent rolls
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 cup butter, melted

CINNAMON SUGAR CRISPS

This is the easiest, yummiest snack around. It definitely satisfies a sweet tooth.

Provided by KELLYNDOUG

Categories     Desserts

Time 15m

Yield 32

Number Of Ingredients 3



Cinnamon Sugar Crisps image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Lay the wonton wrappers out flat on a baking sheet. Brush evenly with melted margarine. Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each one.
  • Bake for 5 minutes in the preheated oven, or until crisp. Remove from baking sheets to cool on wire racks.

Nutrition Facts : Calories 32.2 calories, Carbohydrate 5.8 g, Cholesterol 0.7 mg, Fat 0.6 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 51.6 mg

32 (3.5 inch square) wonton wrappers
1 ½ tablespoons margarine, melted
3 tablespoons cinnamon sugar

3-INGREDIENT CINNAMON-SUGAR TWISTS

These buttery, flaky twists have a crispy, warmly spiced glaze.

Provided by Dawn Perry

Categories     3-Ingredient Recipes     Cinnamon     Phyllo/Puff Pastry Dough     Dessert     snack     Bread     Bake

Yield Makes 12-18 twists

Number Of Ingredients 4



3-Ingredient Cinnamon-Sugar Twists image

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment. Mix sugar, cinnamon, and salt on a large plate. Fill a small bowl or glass with cold water.
  • Roll out pastry between 2 sheets of parchment until short side is 10" long and dough is about 1/8" thick. Freeze dough 5 minutes. Using a pizza cutter or sharp knife, cut dough crosswise into 1" strips. Transfer half of strips to refrigerator. Working one at a time, brush strip lightly with water (or use your fingertips), then immediately transfer to sugar mixture and turn to coat.
  • Starting from the middle, use both hands to twist dough to the ends. Transfer to prepared sheet, arranging twists vertically. Repeat with remaining dough. Freeze 10 minutes.
  • Bake twists, rotating sheets front to back and top to bottom halfway through, until golden brown and beginning to caramelize, 18-20 minutes. Using tongs, immediately lift twists from parchment and let cool with 1 end on rim of baking sheet (work carefully, sugar coating will be very hot).

1 cup sugar
1 teaspoon ground cinnamon
Pinch of kosher salt
14-17 ounces frozen puff pastry, thawed

PEACH AND BLUEBERRY PASTRY POCKET WITH VANILLA GLAZE AND CANDIED ALMONDS

Provided by Anne Burrell

Categories     dessert

Time 1h30m

Yield 8 pastry pockets

Number Of Ingredients 22



Peach and Blueberry Pastry Pocket with Vanilla Glaze and Candied Almonds image

Steps:

  • For the pastry pocket: To the bowl of a food processor, add the cream cheese, flour, butter, 1/2 teaspoon kosher salt and 1 tablespoon of the granulated sugar. Pulse to combine until it's the consistency of grated Parmesan cheese. Add the egg yolk and 1 tablespoon of water. Pulse until the dough just comes together. Turn out the dough onto a floured work surface and gently knead into a large disc. Roll the dough into a circle about 1/4 inch thick. Transfer the dough to a sheet tray and cover with plastic wrap, then place in the refrigerator to chill for at least 20 minutes.
  • Preheat the oven to 425 degrees F.
  • Set up an ice bath and generously season with kosher salt (it keeps the water cold!). Add the blueberries, peaches and cornstarch to a medium saucepan. Stir to combine, making sure all of the fruit is coated with the cornstarch. Add the cinnamon, thyme bundle, lemon zest and juice, remaining 1/2 cup granulated sugar and 2 tablespoons of water. Bring to a boil, then reduce to a simmer and cook until thickened, about 10 minutes. Remove the thyme bundle and discard. Transfer the peach and blueberry mixture to a bowl, place over the ice bath and stir to cool down.
  • Whisk the whole egg with 1 teaspoon of water to create an egg wash. Place the dough on a floured work surface. Roll out the dough to 1/8 inch thick. Using a 5-inch ring cutter, punch out 8 circles and place on a parchment-lined sheet tray. Brush the edges of one half of each circle with the egg wash. Add 2 tablespoons of filling into the center of each circle, then fold the dough over to create a half moon. Press the edges with your fingers to secure the seam tightly. Crimp the edges using a fork. Make 3 small slits in the top of each pastry pocket with a paring knife.
  • Bake, turning the tray halfway through cooking, until golden brown, 15 to 17 minutes. Set the pastry pockets on a sheet tray lined with a rack to cool.
  • For the glaze: Sift the powdered sugar using a hand strainer into a large bowl. Add the milk, vanilla extract and lemon juice and whisk to combine. The consistency should be on the thinner side, but still have a slow flow when drizzled with a spoon.
  • Spoon the glaze over both sides of the pastry pockets. Garnish with chopped Candied Almonds and flaky sea salt.
  • Preheat the oven to 325 degrees F. Line a sheet tray with parchment paper.
  • Place the egg white into a large bowl with 1 teaspoon of water. Whisk vigorously until it's foamy, frothy and white. Add the granulated sugar and kosher salt and whisk to combine. Fold in the sliced almonds. Spread the almond mixture onto the sheet tray. Bake, giving it a toss halfway through, until golden, about 15 minutes.

8 ounces cold cream cheese, cut into cubes
1 1/2 cups all-purpose flour, plus more for dusting
1 stick (8 tablespoons) cold unsalted butter, grated on a box grater
Kosher salt
1/2 cup plus 1 tablespoon granulated sugar
1 large egg plus 1 yolk
1 pint blueberries (about 10 ounces)
3 peaches, peeled and small diced
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
6 sprigs thyme, tied together with kitchen twine
Zest and juice of 1 lemon
1 1/4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Juice of 1/2 lemon
Candied Almonds, recipe follows, for garnish
Flaky sea salt, for garnish
1/2 large egg white
1/3 cup granulated sugar
Pinch kosher salt
1 cup sliced almonds

CINNAMON PASTRY CRUST

Note that this recipe calls for either walnuts or almonds and either water or creme de cacao. Use the the almonds and creme de cacao for making Chocolate-Almond Pie (recipe #52479). From Bon Appetit

Provided by Bev I Am

Categories     Pie

Time 30m

Yield 1 pie crust

Number Of Ingredients 8



Cinnamon Pastry Crust image

Steps:

  • Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground.
  • Add chilled butter and vegetable shortening.
  • Using on/off turns, process until coarse crumbs form.
  • Add 2 tablespoons ice water or chilled crème de cacao.
  • Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
  • Gather dough into ball; flatten into disk.
  • Wrap dough disk in plastic.
  • Refrigerate until cold enough to roll out, about 30 minutes.
  • Roll out dough on floured work surface to 12-inch round.
  • Transfer dough to 9-inch-diameter glass pie dish.
  • Press dough into dish.
  • Fold overhang under.
  • Crimp edges decoratively.
  • Cover and chill until cold, about 30 minutes.
  • (Can be prepared 2 days ahead. Keep refrigerated.).
  • Makes one 9-inch crust.

Nutrition Facts : Calories 2080.9, Fat 145, SaturatedFat 68.4, Cholesterol 244, Sodium 1180.9, Carbohydrate 175.5, Fiber 8.9, Sugar 26.8, Protein 26.4

1 1/2 cups all-purpose flour
1/3 cup walnuts or 1/3 cup slivered almonds, toasted
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, chilled, cut into 1/2 inch pieces
2 tablespoons vegetable shortening, chilled, cut into 1/2 inch pieces
2 tablespoons ice water (or more) or 2 tablespoons dark Creme de Cacao, chilled (or more)

CINNAMON PASTRIES

This is a delicious cheesecake type recipe, and is great for serving during the holidays.

Provided by Amy Cranmer

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h55m

Yield 18

Number Of Ingredients 6



Cinnamon Pastries image

Steps:

  • In a medium bowl, beat together cream cheese, 1/4 cup sugar and egg yolk.
  • In a small, shallow bowl, mix 3/4 cup sugar and cinnamon.
  • Spread one side of each bread slice with the cream cheese mixture. Roll bread slices jelly roll fashion, and dip into melted butter. Place each piece of bread in the sugar mixture, and coat evenly. Arrange in a single layer on a medium baking sheet. Cover with foil, and place in the freezer at least 1 hour, until frozen.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Uncover frozen bread rolls, and bake 25 minutes in the preheated oven, or until crusty and golden brown.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 25.1 g, Cholesterol 45.4 mg, Fat 13.1 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 7.9 g, Sodium 262.1 mg, Sugar 12.2 g

1 (8 ounce) package cream cheese
1 cup white sugar, divided
1 egg yolk
3 tablespoons ground cinnamon
18 slices bread, crust removed
¾ cup butter, melted

SHEET PAN STUFFED PASTRY POCKETS RECIPE BY TASTY

Here's what you need: all-purpose flour, puff pastry, cream cheese, sugar, vanilla extract, strawberries, raspberry, blueberry, sugar, lemon juice, lemon zest, chocolate hazelnut spread, banana, green apple, brown sugar, cinnamon, egg, powdered sugar, milk, vanilla extract

Provided by Katie Aubin

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 20



Sheet Pan Stuffed Pastry Pockets Recipe by Tasty image

Steps:

  • On a lightly floured surface, roll out the puff pastry sheets to 9x12-inch (23x30-cm) rectangles. Set one pastry sheet aside and fold the other in half lengthwise, then in half crosswise twice, to form creases for 8 pockets. Unfold the pastry sheet on the prepared baking sheet.
  • Make the Strawberries 'n' Cream filling: In a small bowl, combine the cream cheese, sugar, and vanilla, and mix until smooth.
  • Make the Very Berry filling: In a small bowl, mash the raspberries, then add the blueberries, sugar, lemon juice, and lemon zest. Mix with a fork.
  • Spoon the berry mixture over the center of 2 of the 8 rectangles.
  • Use a spatula to spread the chocolate hazelnut spread over the center of 2 more rectangles, then top with the banana slices.
  • Use a spatula to spread the cream cheese mixture in the center of 2 more rectangles, then top with the strawberries.
  • Place apples slices in the center of the remaining 2 rectangles, then sprinkle with the brown sugar and cinnamon.
  • Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  • Brush the egg wash over the pastry around the edges and between each filling, then top with the remaining puff pastry sheet. Use your fingers to press the pastry down around each filling. Once tightly pressed, use a pizza cutter or knife to cut out each pocket.
  • Seal the outside edges with a fork. Poke the top of each pocket with a fork 3-4 times to ventilate. Brush the tops with egg wash.
  • Bake for 25 minutes, or until golden brown.
  • Make the glaze: In a medium bowl, combine the powdered sugar, milk, and vanilla. Stir until smooth and thick.
  • Remove the pockets from the oven and let cool for 5 minutes. Decorate with the glaze, then serve immediately, or wrap in wax paper and freeze for up to a week. Reheat in the toaster oven.
  • Enjoy!

Nutrition Facts : Calories 553 calories, Carbohydrate 66 grams, Fat 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 30 grams

¼ cup all-purpose flour, for dusting
2 sheets puff pastry, thawed if frozen
¼ cup cream cheese, softened
1 tablespoon sugar
1 teaspoon vanilla extract
4 strawberries, stemmed and diced
⅓ cup raspberry
⅓ cup blueberry
1 tablespoon sugar
½ tablespoon lemon juice
½ teaspoon lemon zest
¼ cup chocolate hazelnut spread
1 banana, sliced
½ green apple, sliced
1 tablespoon brown sugar
⅛ teaspoon cinnamon
1 egg, beaten with 1 tablespoon water or milk
1 cup powdered sugar, sifted
1 tablespoon milk
¼ teaspoon vanilla extract

CINNAMON BUN PIE POCKETS

Make and share this Cinnamon Bun Pie Pockets recipe from Food.com.

Provided by Roxanne J.R.

Categories     Pie

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8



Cinnamon Bun Pie Pockets image

Steps:

  • Preheat oven to 350 degrees F.
  • Unroll both pie crusts and place onto a lightly floured surface.
  • Using a 3" round cookie cutter, cut rounds out of crust until all crust is used.
  • You should get approximately 12 rounds per pie crust, re-rolling scraps one time if needed.
  • In a mixing bowl, mix the cream cheese, brown sugar and (1/2 tsp.) cinnamon until well combined.
  • Place half (12) of the rounds onto a parchment or silpat-lined baking sheet.
  • Using a small cookie scoop, scoop a heaping tablespoon of cream cheese mixture onto the centers of the 12 crusts.
  • Lightly brush water around outer edges of the filled dough then place remaining rounds on top of filled rounds.
  • Gently press edges to seal.
  • Place sugar and (1/2 tsp.) cinnamon into a small bowl and mix to combine.
  • Brush tops of pies with melted butter then sprinkle with cinnamon/sugar mixture.
  • Bake for 25-30 minutes or until tops of pies are golden brown.
  • Once pies are cooled, whisk powdered sugar and cream until mixed well and a desired drizzling consistency.
  • Drizzle over tops of pies. Serve warm.

Nutrition Facts : Calories 303.4, Fat 19, SaturatedFat 8, Cholesterol 26.2, Sodium 235.4, Carbohydrate 30.5, Fiber 0.6, Sugar 15.3, Protein 3.5

2 refrigerated 9-inch pie shells
1 (8 ounce) package cream cheese, softened
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon (1/2 for filling, 1/2 for topping)
1 tablespoon sugar
2 tablespoons butter, melted
1 cup powdered sugar
2 -3 tablespoons milk or 2 -3 tablespoons heavy cream

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3 cups all-purpose flour (spooned and leveled), plus more for working; 1 teaspoon coarse salt; 1 cup (2 sticks) unsalted butter, room temperature
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CINNAMON SUGAR TOASTER PASTRIES [VEGAN] - ONE GREEN PLANET
Set the bowl aside. Assembly: Preheat the oven to 400°F. Take the chilled dough out of the fridge and roll it out, again between two pieces of floured …
From onegreenplanet.org


APPLE CINNAMON POCKET PIES I JOSH IS BAKING I POP TARTS
Place back in the fridge for 15 minutes. Preheat the oven to 375°F (190°C). Take the pocket pies out of the fridge. Crimp the edges with the tip of a fork and poke 3 rows of holes on the top of each (allows steam to escape during the bake). Generously brush the top and borders of each with the egg wash.
From joshisbaking.com


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