These not-so-sweet French Grape & Brie Pastry pockets are filled with French Grape Spread and Brie Cheese, inside a flaky and buttery pastry dough, topped with a French Grape glaze and crushed pistachios.
I used St. Dalfour French Grape Fruit Spread in the filling, and for the glaze. It has whole-grape pieces, sweetened only with vineyard ripened grape and fruit juices, and handmade in the Aquitaine region of France. It’s made in small batches and slowly cooked with hand-picked fruit in traditional French kettles. The flavor is amazing! not your common grape jelly, but with chunks of grape and a more natural flavor.
This post is sponsored by St. Dalfour. Thank you for supporting the brands that make Sweet Fix Baker possible! all thoughts and opinions are my own
Making French Grape & Brie Pastry pockets
The trick to making the perfect pastry is to keep everything cool; you’ll need to use cold butter, ice cold water and not over-working the dough with your hands to avoid melting the butter. Pulse with food processor just until it resembles coarse crumbs but holds together when squeezed.
I found that working over a cold counter with a bit of flour worked way better than working over parchment paper or a silicone mat. Try dusting with as less flour as possible. When finished, wrap your dough tightly in plastic wrap and refrigerate for 1 hour and up to 3 days.
As an alternative, use store-bough pastry dough, and the results will be almost as good!
Roll your dough and cut 14 squares of 3 1/2 x 4 inches and place them on top of your prepared baking sheets. Brush your pastries with egg wash and fill them with brie and St. Dalfour French Grape Spread.
Cover with your remaining pastry squares and glue sides with your fingers, then use a fork to crimp the edges together on all sides and to prick 4 holes in the center of your pockets. Refrigerate for 30 minutes.
Bake your pastries for 20-25 minutes or until golden brown. Let them cool completely before glazing them.
How to store
You can freeze your raw pastry pockets to bake later; for this you’ll need to freeze your unglazed pockets in a layer and when they’re completely frozen, place them in a zip lock bag and in the freezer. Pop out of the freezer and into your oven, then glaze and serve
You can also bake and frost, and then freeze in a layer and when completely frozen, place in a zip lock bag and in the freezer. Let them come at room temperature before serving.
Your baked pockets will last for up to 3 days.
For more treat recipes follow this link!
French Grape Spread & Brie Pockets
Homemande Pastry (alternatively, you can use store bought)
- 2 1/2 Cups all-purpose flour
- 1 Cup unsalted cold butter in small cubes
- 2 Tablespoons granulated sugar
- 1/4 teaspoons salt
- 4 Tablespoons ice cold water
- 1 egg
- 1 teaspoon heavy cream
- St. Dalfour French Grape Fruit spread
- 2 ounces brie cheese
French Grape Glaze
- 1 Cup powdered sugar
- 2 Tablespoon jam liquid excluding fruit chunks
- 1/4 Cup crushed pistachios
- Prepare 2 baking sheets with parchment paper and set aside
- Pulse together all pastry ingredients in a food processor just until they resemble coarse crumbs but hold together when squeezed. Keeping everything as cold as possible and not over working your dough with your hands, form a disk and wrap it tightly with plastic wrap; refrigerate for 1 hour or up to 3 days
- Flour a work surface and roll dough; cut 14 squares of 3 1/2 x 4 inches and place them on top of your prepared baking sheets. Brush your pastries with egg wash
- Place in the middle of 7 of your pastry squares a small and thin brie rectangle, and 1 Tbsp French Grape spread on top. Cover with your remaining pastry squares and glue sides with your fingers, then use a fork to crimp the edges together on all sides and to prick 4 holes in the center of your pockets. Refrigerate for 30 minutes
- Pre-heat oven to 350 F and bake for 20-25 minutes, or until golden brown. Cool completely over a wire rack
- Mix your glaze ingredients, spoon over your cooled pockets and sprinkle immediately with pistachios. Let the glaze set and enjoy!