For some reason this morning I was motivated to make breakfast. Well, a homemade breakfast. I usually do make breakfast (if you count instant oatmeal and cereal).
This was SO SO simple, Lucy and I had it made and out of the oven before 8am.
I got this recipe from the Today Show. Click on the link for the formal Fruit Pocket recipe and video.
You can find my variation of the recipe below.
Homemade Fruit Pockets
Ingredients:
- 3/4 cup fresh raspberries, strawberries and/or blueberries
- cinnamon sugar
- 6 Tbsp. smashed apple jam, apple butter or apple sauce
- 12 slices soft whole wheat bread
- 1/4 cup canola oil
Preheat oven to 350°F. Wash berries and spread to dry on paper towels.
Trim crusts from bread using a serrated knife.
For each pie, spoon 1 tablespoon of smashed apple jam, jelly or sauce in the center of a bread slice. Top with 3 to 4 berries and another slice of bread. Gently press the top slice around the fruit.
Using a fork, press the edges of the bread together to seal in the filling. Lightly brush the top slice of bread with oil. Pick up each pie and, while holding in your hand, lightly brush the opposite side with oil. Place pies on an ungreased baking sheet. Sprinkle tops with cinnamon-sugar.
Bake pies for 18 to 20 minutes or until bread is lightly toasted and bottoms are browned. Cool before serving.
Makes 6 servings.
Tips:
I used unsweetened apple sauce and fresh-cut strawberries as my filling. I didn’t have to prepare anything. Ryan thought it was good but thinks it would have been better if I had used a jam or preserve, or maybe a cream cheese type filling. I agree, but I was looking for a healthier recipe and in this case, a cream cheese filling would have totally blown that.
I’m kinda getting better at this baking thing…
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