Decadent Half Moon Berry & Pumpkin Pie Pockets
Indulge in these delightful Decadent Half Moon Berry & Pumpkin Pie Pockets, a perfect blend of flavors wrapped in flaky puff pastry. Each pocket is a warm, inviting surprise, featuring a rich filling of chocolate chips, fresh strawberries, and a hint of toasted nuts, alongside a sweet and spiced pumpkin mixture. Ideal for dessert or as a sweet snack, they’re sure to impress at any gathering. Serve them warm, dusted with a sprinkle of sugar, and enjoy the compliments that come your way!
18
Servings
167
Calories
16
Ingredients
Ingredients
Frozen puff pastry
2 sheets (thawed, 9 1/2-inch square each)
Large egg
1 (slightly beaten)
Granulated sugar
2 tablespoons (for brushing and filling)
Chocolate chips
1 cup (semi-sweet or dark)
Chopped nuts
1/3 cup (toasted)
Chopped strawberries
3 cups (fresh)
Granulated sugar
1/4 cup (for filling)
Flour
3 tablespoons (for filling)
Pure vanilla extract
1 1/2 teaspoons (for filling)
Pinch of salt
1 (for filling)
Canned solid-pack pumpkin
1 cup (for filling)
Brown sugar
3 tablespoons (light)
Flour
2 tablespoons (for filling)
Ground cinnamon
3/4 teaspoon (for filling)
Ground ginger
1/2 teaspoon (for filling)
Ground nutmeg
1/2 teaspoon (for filling)
Instructions
1
Preheat the oven to 425°F (220°C) and place oven racks in the middle position. Line two half-sheet pans with parchment paper or a non-stick silicone liner.
2
Remove the frozen puff pastry sheets from the box and place on a lightly floured surface. Cover them with plastic wrap and let them thaw for about 20 minutes until just pliable without unfolding.
3
Once softened, carefully unfold the puff pastry on a lightly floured work surface. Use a rolling pin to gently roll each pastry sheet into a 12-inch square, dusting with flour as necessary to prevent sticking.
4
Using a 4-inch round cookie cutter, cut out 18 circles from the pastry. Gather the scraps, re-roll, and cut out more circles if necessary. Cover the circles with plastic wrap while preparing the filling.
5
Choose your desired filling and in a medium mixing bowl, combine the ingredients, mixing until well-blended.
6
Place about one tablespoon of the chosen filling in the center of each pastry circle, being careful not to overfill. Brush around the edges of the circle with the beaten egg to help seal the pockets.
7
Fold the dough over to create a half-moon shape. Use the tines of a fork to press and seal the edges tightly.
8
Arrange the filled pie pockets on the prepared sheet pans, ensuring they are spaced about 2 inches apart. Brush the tops with the remaining egg mixture and sprinkle with sugar.
9
Bake in the preheated oven for 20 to 25 minutes, or until the pastry is beautifully puffed and golden brown.
10
Remove the baking sheets from the oven and allow the pie pockets to cool on a wire rack. Serve warm, and enjoy!
11
Optionally, these pie pockets can be made ahead of time. Refrigerate them for up to 8 hours or freeze for up to 1 month. To reheat, bake in a 300°F (150°C) oven for about 15 minutes until warmed through.
Nutrition Information
10
Fat
17
Carbs
1.7
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Half Moon Berry & Pumpkin Pie Pockets?
They are flaky puff pastry pockets filled with a rich combination of chocolate chips, fresh strawberries, toasted nuts, and a spiced pumpkin mixture.
How many servings does this recipe provide?
This recipe makes 18 pie pockets.
What is the recommended oven temperature for baking?
Preheat your oven to 425°F (220°C).
How long should the puff pastry thaw?
Thaw the frozen puff pastry sheets for about 20 minutes until they are just pliable.
How should I prepare the puff pastry for cutting?
Roll each sheet into a 12-inch square on a lightly floured surface.
What size cookie cutter is needed for the dough?
Use a 4-inch round cookie cutter to cut out the pastry circles.
Can I reuse the pastry scraps?
Yes, you can gather the scraps, re-roll them, and cut out more circles as needed.
What are the ingredients for the pumpkin filling?
The pumpkin filling consists of canned solid-pack pumpkin, brown sugar, flour, cinnamon, ginger, and nutmeg.
What fruit is included in the berry filling?
The recipe calls for 3 cups of fresh chopped strawberries.
How much filling should I put in each pocket?
Place about one tablespoon of the chosen filling in the center of each pastry circle.
How do I seal the pie pockets?
Brush the edges with beaten egg, fold the dough into a half-moon, and press the edges with a fork.
What is the purpose of the egg wash?
The egg wash helps seal the edges and provides a golden brown finish when brushed on top.
How far apart should I place the pockets on the baking sheet?
Arrange the pie pockets about 2 inches apart on the prepared pans.
How long do the pie pockets take to bake?
Bake for 20 to 25 minutes until puffed and golden brown.
What should I do after the pockets are done baking?
Remove them from the oven and allow them to cool on a wire rack.
Can these pie pockets be made in advance?
Yes, they can be refrigerated for up to 8 hours or frozen for up to 1 month before baking.
How do I reheat leftover pie pockets?
Reheat them in a 300°F (150°C) oven for about 15 minutes until warmed through.
What is the calorie count per serving?
Each pie pocket contains approximately 167 calories.
What type of nuts should I use?
The recipe suggests 1/3 cup of toasted chopped nuts.
What type of chocolate chips work best?
You can use either semi-sweet or dark chocolate chips.
Is there a specific type of pumpkin to use?
The recipe requires 1 cup of canned solid-pack pumpkin.
How much fat is in one serving?
Each serving contains 10 grams of fat.
What is the carbohydrate content per pocket?
There are 17 grams of carbohydrates in each serving.
How much protein is in each pocket?
Each serving provides 1.7 grams of protein.
What spices are used for the pumpkin mixture?
The mixture includes ground cinnamon, ground ginger, and ground nutmeg.
Do I need to grease the baking sheets?
No, you should line the pans with parchment paper or a non-stick silicone liner.
Should the pie pockets be served warm or cold?
They are best served warm, potentially dusted with extra sugar.
What kind of sugar is used for the filling?
The recipe uses granulated sugar for the berry filling and light brown sugar for the pumpkin filling.
How many sheets of puff pastry are needed?
You will need two sheets of frozen puff pastry, typically 9 1/2-inch squares.
Can I add vanilla to the filling?
Yes, the filling uses 1 1/2 teaspoons of pure vanilla extract.