Photo: Petite Orange and Raspberry Pochettes Recipe
Ingredients
- 2 sticks unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 2 cups all-purpose flour, plus more for dusting
- 1/3 cup orange marmalade
- 1/3 cup raspberry jam
- Confectioners' sugar, for dusting
Directions
Beat the butter and cream cheese in a bowl with a mixer until light and creamy. Slowly add the flour, mixing just until a dough forms (do not overmix). Divide the dough into 2 balls, then flatten each into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
Preheat the oven to 375 degrees F. Roll out 1 disk of dough on a floured surface with a floured rolling pin to 1/8 inch thick. Cut out as many rounds as you can using a 3-inch-round fluted cutter. Top each with a heaping half-teaspoonful of orange marmalade. Brush the edge of the dough with water, then fold the dough over to make a half-moon and press to seal. Place on an ungreased baking sheet. Reroll the dough scraps and repeat, then repeat with the remaining disk of dough, filling with the raspberry jam.
Bake the cookies until golden, 20 to 22 minutes. Transfer to a rack to cool completely. Dust generously with confectioners' sugar.
Photograph by Yunhee Kim
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By bakebake718
Miami
on October 21, 2012
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I made this last week for my co-workers and for my roommate who was having something at her job. My roommate asked me to make more. One of my co-workers asked if I put crack in them because she couldn't stop eating them. They were so good, they ask for them everyday. I used strawberry, cherry and apricot preserves. As suggested, I also brushed the top with egg wash, sprinkled white sugar to top of each pochettes before baking.
By Dyan08
Comstock Park, MI
on April 07, 2012
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These are very good. I made chocolate, peach mango, and strawberry. I agree with other posters, I used an egg wash and sprinkled a bit of sugar on each before baking and they still needed the powdered sugar. Trick is roll thin thin thin, and just 1/2 a teaspoon at the most in each pocket. Or else you just get baked dough with no sweetness. I will absolutely make again, there are delicious, but try to get them just a bit sweeter.
By katec24
Pittsburgh, 78
on February 24, 2012
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These are great cookies. So easy to make and the dough is just perfect. I've been using it in a lot of another recipes.
Read all 27 reviews