French Grape Spread & Brie Pockets
These not-so-sweet 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
Servings: pockets
Ingredients
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
Egg wash
- 1 large egg
- 1 teaspoon heavy whipping cream
Filling
- 1 jar 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
Instructions
- 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 days2 1/2 Cups (312.5 g) all-purpose flour, 1 Cup (227 g) unsalted cold butter, 2 Tablespoons granulated sugar, 1/4 teaspoons (0.3 teaspoons) salt, 4 Tablespoons ice cold water
- Flour a work surface and roll the dough; cut 14 squares of 3 1/2 x 4 inches and place them on top of your prepared baking sheets. Mix egg and heavy cream and brush your pastries with egg wash1 large egg, 1 teaspoon heavy whipping cream
- 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 minutes1 jar St. Dalfour French Grape Fruit spread, 2 ounces (56.7 g) brie cheese
- 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!1 Cup (120 g) powdered sugar, 2 Tablespoon jam liquid, 1/4 Cup (30.8 g) crushed pistachios
Nutrition
Serving: 1g | Calories: 572kcal | Carbohydrates: 64g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 370mg | Fiber: 2g | Sugar: 26g
