Raspberry & Chocolate Filled Pockets Recipe 🍪🍫
Cook Time: 15 minutes
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 5 dozen
Description:
These Raspberry & Chocolate Filled Pockets are a delightful fusion of cookie and pastry goodness! The classic pairing of rich chocolate and tangy raspberry creates a flavor explosion, but don’t hesitate to experiment with other jam and chocolate combinations for your own twist. These treats are perfect for any dessert occasion, bringing a “WOW” factor to the table! 😋
Ingredients:
| Ingredients | Quantity |
|---|---|
| Butter | 1 1/2 cups |
| Cream cheese | 8 oz |
| Powdered sugar | 1/2 cup |
| Lemons | 2, zested |
| Orange zest | 3 tbsp |
| All-purpose flour | 3 3/4 cups |
| Salt | 1/4 tsp |
| Raspberry jam | 2/3 cup |
| Chocolate chips | 1 cup |
| Egg white | 1 |
| Shortening | 1 tbsp |
Instructions:
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COOKIES: Preheat your oven to 375°F (190°C).
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In a large mixing bowl, cream together the butter, cream cheese, powdered sugar, and lemon zest until smooth and creamy. This should take about 2-3 minutes using an electric mixer on medium speed. Remember to scrape down the sides of the bowl occasionally to ensure everything is well combined.
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Reduce the mixer speed to low, then gradually add in the flour and salt. Beat the mixture until everything is well incorporated, which should take about 1-2 minutes.
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Divide the dough into four equal parts. Working with one part at a time while keeping the rest chilled in the refrigerator, roll out the dough on a lightly floured surface into a 10-inch square.
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Using a knife or a pastry cutter, cut the dough into 2 1/2-inch squares. You should get about 16 squares from each portion of dough.
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Place about 1/2 teaspoon of raspberry jam in the center of each square, followed by 1/4 teaspoon of chocolate chips.
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Brush the edges of the squares with egg white. This will help seal the pockets.
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Fold each square over the filling to form a triangle, then use a fork to crimp the edges firmly together. Repeat this process with the remaining dough and filling.
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Arrange the filled pockets on ungreased cookie sheets, spacing them about 1 inch apart.
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Bake the pockets in the preheated oven for 13-15 minutes, or until they turn lightly golden brown. Keep an eye on them as baking times may vary slightly.
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Once baked, remove the pockets from the oven and transfer them to a wire rack to cool completely.
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While the pockets are cooling, prepare the chocolate drizzle. In a small saucepan over low heat, melt together the remaining chocolate chips and shortening. Stir the mixture frequently until it is smooth and well combined.
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Drizzle the melted chocolate over the cooled pockets in whatever design you prefer. Allow the chocolate to set before serving.
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Serve these Raspberry & Chocolate Filled Pockets at room temperature and enjoy the delightful blend of flavors! They are perfect for any occasion, whether it’s a special dessert night or a sweet treat for the family. 😊
These pockets are best enjoyed fresh, but they can also be stored in an airtight container at room temperature for a few days. Just be warned, they are so delicious that they might not last long! 🍪✨
Nutritional Information (per serving):
- Calories: 1344.5
- Total Fat: 88.3g
- Saturated Fat: 54.5g
- Cholesterol: 196.3mg
- Sodium: 674.7mg
- Total Carbohydrates: 132.6g
- Dietary Fiber: 5.6g
- Total Sugars: 61.1g
- Protein: 14.8g
Recipe Notes:
- For a twist, try using different flavors of jam such as strawberry, blueberry, or apricot.
- You can also add a sprinkle of chopped nuts or a dusting of powdered sugar on top before serving for extra flair.
- These pockets make wonderful gifts when wrapped in pretty packaging, perfect for sharing the love with friends and family.
Enjoy baking and indulging in these delightful Raspberry & Chocolate Filled Pockets! 💖🍫
