Skip to main content

Leftover Dough Jam Pockets

      Hello my fellow bakers! This week's post will be about using leftover dough! This recipe akes a perfect sweet breakfast! 

      This sort of ties back to my tart recipe. If you have any leftover dough from a pie or a tart, this is one way to use it. Let's get started!



Special tools or ingredients: none
INGREDIENTS
Leftover dough 
Any flavor jam or preserves
Milk (optional)
Egg (optional)
Coarse or regular sugar (optional)
TOOLS
Baking sheet
Pastry brush
Cup or cookie cutter
INSTRCUTIONS
1. Preheat oven to 425 degrees Fahrenheit or 220 degrees Celsius.

2. Roll out leftover dough and cut out ad many 4 inch circles you can with a cookie cutter or the top of a drinking glass. Flatten it out a bit with you hands.

3. Place one on a plate or baking sheet and place one teaspoon full of jam in the middle. Fold the bottom up, then fold the sides in at an angle, or simply fold it in half ad close with pressing the tips of a fork on the edges. Repeat with as many dough circles you have. If you have leftover dough that you cannot use to make a pocket, you can cut out little shapes or designs and decorate the pockets. You can also just discard the dough.
 
4. In a bowl, beat the egg, then add a splash of milk. Mix it then brush it on the pockets with a pastry brush. Sprinkle them with some sugar. (This step is optional. It just makes it a bit more crispy and golden brown.)

5. Bake them for fifteen to twenty-five minutes, or until golden, checking the bottom every few minutes. Let cool for ten minutes and enjoy!



Enjoy in the morning for a sweet breakfast or as a snack at lunch!
I hope this recipe worked out for you! Enjoy and happy baking! (Feel free to leave recipe suggestions in the comments!)

    

 

Labels:

Comments

Post a Comment

Popular posts from this blog

Mediterranean Leftover Chicken and Orzo Pasta Salad

     This year I'm going to do a new recipe every month. My mom recently bought this new recipe box with different summer recipes for 12 weeks. (Here's the link: https://shop.passionatepennypincher.com/products/summer-menu-plans  So now for every month in the year, I'm going to post a new recipe that I have made this year. This recipe is simple and delicious, perfect for summer (or a Florida winter!)  I got this recipe from the Passionate Penny Pincher summer meal planning pack. Special tools or ingredients: crumbled feta, kalamata olives, Greek dressing, and marinated artichoke hearts. INGREDIENTS   1 cup leftover cubed grilled chicken breast, cut into bite-sized pieces (I didn't use the chicken, and it tasted fine.) 1 1/2 cups uncooked orzo pasta 6 oz jar marinated artichoke hearts, drained (you can save the marinade for a dressing!) 1 1/2 cups diced cucumber 1/2 pint grape tomatoes, cut in half 1/2 cup kalamata olives 1/2 cup crumbled feta cheese 1/4 cu...
1 comment
Read more

Meringues

Here I am yet again with another recipe! This recipe is very easy and you can enjoy them at any time! So, without further ado, the recipe. I got this recipe from   a cookbook   by Dinah Bucholz. Special tools or ingredients: cream of tartar INGREDIENTS 2 large egg whites, room temperature 1/8 tsp. salt 1/8 tsp. cream of tartar 1/2 tsp. vanilla extract (or any other flavor you would like.) 1/2 cup granulated sugar Food coloring (optional) TOOLS 2 baking sheets medium bowl beater (stand or hand mixer) Pastry bag or spoon Parchment paper INSTRUCTIONS 1. Preheat oven to 225 degrees Fahrenheit or about 105 degrees Celsius. Line two baking sheets with parchment paper. Pace egg whites, salt, cream of tartar, and vanilla in a large mixing bow and beat unti soft mounds form. Gradually add the sugar into and beat util stiff but still glossy. When I say do not over mix, DO NOT. If you do it will become dry and cottony and you wil have to start all over again.  2. Fill a pastry bag w...
1 comment
Read more

Recipe: Tasty Tomato Tostadas

 If you love Mexican food, you'll definitely like this recipe! My favorite part is when you taste the cheese with the roasted cherry tomatoes together and you get the perfect blend of flavors.  I usually make dinner for my family every night and my Mom usually asks what I want to make. I told her I wanted to make this tostada recipe. I've made it a few other times and me and my Mom absolutely love it! This is one of my favorite meals of all time. I got this Roasted Corn and Tomato Tostada recipe from the cookbook The Complete Cookbook for Young Chefs by America's Test Kitchen.   Special tools or ingredients: queso fresco or feta and refried beans  INGREDIENTS 21/2 cups cherry tomatoes  1/2 cup frozen corn 1 tbs. plus 1 tsp. veggie oil, measured separately 1/2 tsp. chili powder (optional) I usually put a bit more when using 1/4 tsp. salt (I put more) 1/2 cup refried beans, or just 1 8-oz. can 4 small tostadas 1/2 cup queso fresco or feta cheese  1/4 cup fr...
1 comment
Read more