Strawberry-Vanilla Bean Pastry Pockets with Cream Cheese Glaze Recipe

Strawberry-Vanilla Bean Pastry Pockets with Cream Cheese Glaze

Recipe by Molly Yeh

Transform store-bought pastry pockets into a delightful homemade treat! These Strawberry-Vanilla Bean Pastry Pockets burst with homemade strawberry vanilla jam infused with rose water, finished with a creamy glaze and fun sprinkles for customizable joy. Perfect for kids or any sweet tooth craving adventure.

• Difficulty: Intermediate
• Makes: 8 pastries
• Nutrition per serving (1 of 8): Calories 704, Total Fat 33 g, Saturated Fat 12 g, Carbohydrates 97 g, Dietary Fiber 2 g, Sugar 66 g, Protein 7 g, Cholesterol 50 mg, Sodium 225 mg
• Total Time: 3 hr 30 min (includes cooling and chilling)
• Active Time: 1 hr

Jam Ingredients

• 10 ounces (266 grams) fresh or thawed frozen strawberries, cut into 1/2-inch pieces
• 3/4 cup (150 grams) granulated sugar
• Juice of 1 small lemon
• 1 vanilla bean
• 1 tablespoon unsalted butter
• 1 teaspoon rosewater

Pastry Pockets Ingredients

• 1 large egg
• All-purpose flour for dusting the work area
• One 17.3-ounce (490-gram) package frozen puff pastry, defrosted

Toppings

• 4 ounces (114 grams) cream cheese, softened
• 2 cups (260 grams) powdered sugar
• Pinch of kosher salt
• 2/3 cup (60 grams) heavy cream
• 1/2 cup rainbow nonpareil sprinkles

Instructions

1. For the jam: In a medium heavy-bottomed pot, combine strawberries, sugar, and lemon juice. Slice open the vanilla bean, scrape out the seeds, and add both seeds and pod. Bring to a boil over high heat, stirring constantly to prevent sticking. Cook until strawberries break down and jam thickens, about 5-10 minutes. Remove from heat, stir in butter and rosewater until melted. Cool to room temperature, then chill for 1 hour (or up to 2 weeks ahead).
2. Line two baking sheets with parchment paper.
3. Make the pastry pockets: Beat egg with 1 tablespoon water for egg wash. Lightly flour work surface; roll out one puff pastry sheet into a 12-by-16-inch rectangle. Cut into eight 4-by-6-inch rectangles. Place 4 on a baking sheet, add 1 heaping tablespoon jam to center of each. Brush edges with egg wash, top with remaining rectangles, seal with fork, trim edges, brush tops, and poke steam holes. Chill 30 minutes to 2 hours. Repeat for second sheet.
4. Position oven racks in center and above; preheat to 425F (220C). Bake, rotating halfway, until puffed and golden, checking at 18 minutes. Cool on wire rack.
5. For the glaze: Beat cream cheese, powdered sugar, and salt until smooth. Gradually add heavy cream until creamy and spreadable. Divide into 8 small bags (2 tablespoons each). Divide sprinkles into 8 bags.
6. Serve warm or at room temperature with glaze and sprinkles for DIY fun! Freeze pastries up to 6 weeks; reheat in low toaster or 350F (175C) oven for 10 minutes.

Whip up these flaky, fruity pockets and let your creativity shineyour kitchen adventure awaits!