Culinary Institute of America

Cherry Half-Pockets

Preparation info
  • Makes

    12

    pastries
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Danish Dough

Method

  1. Roll the dough into a rectangle 12 by 16 in/30 by 41 cm. Cut the dough into twelve 4-in/10-cm squares.
  2. Brush each square lightly with egg wash. Place 1 oz/30 g of the cherry filling at the center of each square. Fold one corner of the dough over just so it covers the filling, and press to seal. Stretch the opposite corner of dough over the first folded corner a