Sweet Pastry Pockets

Name: Sweet Pastry Pockets
Ingredients: 3/4 c. firmly packed brown sugar; 1 (3 oz.) pkg. cream cheese; 1/8 tsp. + 1/2 tsp. salt; 1 tsp. vanilla extract; 1/2 c. flaked coconut; 2 c. plain flour; 3/4 c. butter (not margarine); 2 Tbsp. confectioners sugar; 1 egg, separated; 2 tsp. grated orange rind; 1/4 c. orange juice; sugar

12 ingredients

18 steps

Ingredients

3/4 c. firmly packed brown sugar
1 (3 oz.) pkg. cream cheese
1/8 tsp. + 1/2 tsp. salt
1 tsp. vanilla extract
1/2 c. flaked coconut
2 c. plain flour
3/4 c. butter (not margarine)
2 Tbsp. confectioners sugar
1 egg, separated
2 tsp. grated orange rind
1/4 c. orange juice
sugar

Directions

1

Preheat oven to 400°.
2

Cream brown sugar with cream cheese. Add 1/8 teaspoon salt and vanilla extract; beat well.
3

Stir in coconut.
4

Chill while preparing dough.
5

Combine flour and 1/2 teaspoon salt.
6

Cream butter with confectioners sugar and egg yolk.
7

Blend in orange rind and dry ingredients; mix well.
8

Add orange juice; mix until a stiff dough forms.
9

Roll out, half at a time, on well floured surface to 1/8-inch thickness.
10

Cut with floured 2 1/2 or 3-inch cutter.
11

Place 1/2 teaspoon filling in center of each; moisten edge with water.
12

Fold in half; seal edges.
13

Place on ungreased cookie sheet.
14

Repeat with remaining dough.
15

Make 1/2-inch cut in top of each for escape of steam. Brush with slightly beaten egg white.
16

Sprinkle with sugar.
17

Bake at 400° for 8 to 10 minutes until light golden brown.
18

Makes 36 cookies.