Avocado, Cream Cheese, and Salsa Pockets

This another recipe made at my sister's suggestion. I'm thinking I'll just let her pick all my recipes from now on, and I'll just cook them. Unfortunately since she lives 877 miles away, I can't share them with her. Only for another 6 months or so. Then we'll be stationed back in my beloved Rotten Groton and I'll get to live near all my friends and family again. At least for a couple years.

Knowing my new obsession with avocado's, this was an awesome recipe for her to suggest. Avocado, salsa, and cream cheese? Yes please! Now, I've never been a huge puff pastry fan, and I almost didn't use it here. I was >thisclose< to substituting crescent roll dough instead. After talking it over with my mother though, it was decided that crescent roll dough would probably be too 'heavy' for the filling. It just seemed like it should be in something light and fluffy.

This was SO easy to make and would be an awesome breakfast to make if you have guests staying with you. You don't even have to mix anything together! Just drop some mashed avocado onto a pastry square, top with cream cheese, then some salsa, and make a pocket...simple!

Chelsea, thank you again for another tasty breakfast recipe (Jesse would like me to pass along a big EWWWWW!! He was not impressed). Love you!!

'Avocado, Cream Cheese, and Salsa Pockets'

Source: Love Veggies and Yoga

Ingredients

1 large sheet puffed pastry, thawed

1 ripe avocado, halved and mashed

1/3 cup cream cheese

1/3 cup salsa

salt and pepper, sprinkled to taste

1 egg, beaten

Directions

1. Heat oven to 400F and spray two baking sheets with cooking spray. (I lined mine with foil then greased it)

2. Thaw puffed pastry for about 10 minutes. With a knife, slice the pastry into approximately 2-inch by 2-inch squares. (I only used one of the two pastries that came in the box, and made 9 squares, or 4 pockets. You can get 18 squares, or 9 pockets if you use the whole box)

3. On half the squares, place a dollop of avocado, then cream cheese, then salsa. Season with salt and pepper. Use the remaining squares as the tops and place over top the filling. Seal the pockets by pressing the edges with a fork. Seal well so no filling oozes out during cooking.

4. In a small bowl beat an egg with a fork and apply an eggwash to each of the pockets. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred.

 

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