Indulge in these delightful Blueberry Vanilla Pudding Pockets, a perfect blend of creamy vanilla pudding and tangy blueberries wrapped in flaky puff pastry.
Ingredients:
For the Vanilla Pudding:
- 2 cups milk
- 1 packet vanilla pudding powder (or your preferred flavor)
- 2 tablespoons sugar
For the Pockets:
- 1 sheet of ready-made puff pastry
- 1 cup fresh blueberries
- 1 egg yolk, beaten with 1 tablespoon of milk
- Icing sugar for dusting
Instructions:
- Preheat your oven to 190°C (374°F).
- Begin with the pudding: In a saucepan, whisk together milk, pudding powder, and sugar. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and let it cool slightly.
- Roll out the puff pastry and cut into approximately 10 even squares.
- Place a dollop of the pudding in the center of each square, followed by a spoonful of blueberries.
- Fold the pastry over the filling to create triangular pockets. Pinch the edges to seal. If necessary, use a fork to crimp the edges for a better seal.
- Brush the top of each pocket with the egg yolk and milk mixture to give them a golden sheen when baked.
- Arrange the pockets on a baking tray lined with parchment paper.
- Bake in the preheated oven for about 20 minutes or until the pockets are puffed up and golden brown.
- Let the pockets cool slightly on a wire rack before dusting them with icing sugar for a sweet finish.
Serve these Blueberry Vanilla Pudding Pockets warm or at room temperature as a sweet snack, breakfast pastry, or a light dessert. They’re sure to delight anyone looking for a quick and tasty treat. Enjoy! 🫐🥮👩🏻🍳
