Cinnamon-Brown Sugar and Blueberry Pockets

Sometimes when life gets hectic, you need a day to just be. Drop everything you are doing. Erase your mind from all that is going on. Just bask in the quiet time alone and rejuvenate.

….Well, not quite alone. If you are like me, I like to bask in my quiet time with a giant piece of whatever favorite food I have at the time. For me, it’s breakfast foods. No matter the time of day, whether  morning or night. A breakfast food is my go-to rejuvenation food and I am never disappointed.

Cinnamon-Brown Sugar and Blueberry Pockets were on my menu for that day. And boy, they definitely helped make my day more pleasant. … All four of them. whoops.

Did I mention that they are pretty easy to make to? Just roll them out. Stuff them. Roll them back up. Sprinkle with goods. Pop them in the oven. And then, eat.

Hope you like them!

Cinnamon-Brown Sugar Blueberry Pockets
  • 2 refrigerated pre-made pie crusts (Just because I wanted to bake today, didn’t mean I wasn’t in lazy mode still.)
  • 1 egg
  • 1 tablespoon water
  • 10 heaping tablespoons brown sugar
  • 10 heaping tablespoons organic sugar
  • 2 tablespoons flour
  • 2 tablespoons cinnamon
  • blueberries
Pre-heat oven to 375F. Roll out your pre-made pie crusts so they are a little thinner than they are when purchased. Try to roll out in more of a square shape, rather than circle.
In a small bowl, beat your egg and water together; set aside.
In a medium bowl, mix brown sugar, sugar, flour, and cinnamon; Set aside.
Cut dough in half so you have 2 rectangular pieces. Rub or brush some of the egg wash onto the tops of the dough. Staring at the corner (leave space of a triangle from the corner), spoon filling onto the dough diagonally. Place several blueberries on top of the filling. From the corner, pull over the filling, until the corner reaches the opposite side of the dough. From the other corner, fold over again, until it reaches the opposite side of the dough. Cut about 1/4 inch away from the pocket, so you have a little flap you can fold up for to seal. Brush all over pocket with egg wash and sprinkle lightly with sugar filling. Place on a parchment lined baking sheet. Make other pockets (or smaller croissant-looking pockets), then bake for 15-20 minutes for the larger pockets and 10-15 for the smaller, or until golden brown.
Keep your eye on them throughout the whole baking time.

By Rachel Bernard

Rachel is a lover of food, the outdoors, her dog and spending therapeutic amounts of time in her haven -- the kitchen.

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