Cream Cheese Pockets

 Cream Cheese Pockets

So easy to make and so good.  These are the perfect on the go breakfast or wonderful with the Sunday morning paper and a mug of coffee. So light and flaky, so creamy and delicious.  So good.

Cream Cheese Pockets 

1 sheet puff pastry 

8 ounces cream cheese, softened 

1/3 cup granulated sugar 

2 large egg yolks 

1 teaspoon vanilla extract 

1/4 teaspoon coarse salt 

Zest of 1 lemon 

1 large egg + 1 teaspoon water, for egg wash 

1 cup powdered sugar, sifted 

2-3 tablespoons milk

Preheat oven to 400 degrees. Line a sheet pan with parchment paper.  

 

  

In a large bowl, using a hand mixer, beat cream cheese and sugar until smooth and creamy, about 3-4 minutes. Add egg yolks, vanilla, salt and lemon zest and mix until just incorporated. 

On floured surface, open the sheet of dough and roll into approximate 18-inch square. Cut into 9 squares. 

 

Spoon approximately 2 tablespoons of cream cheese filling into center of each square. Brush two opposing corners with egg wash, then fold over the filling in the center, pressing gently to seal. Brush rest of the puff pastry with egg wash. 

Chill prepared pockets for about 15 minutes, then bake until puffed and golden, about 20-25 minutes. Let cool to room temperature. 

To make icing, whisk together powdered sugar with enough milk to make thick but pourable glaze. Drizzle over cooled pockets. Let sit 15 minutes before serving. 

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