Breakfast Date Pockets


  • 2 cups all purpose flour
  • 1/8 tsp salt
  • 1 cup cold butter, cut into pieces
  • 1 eggs separated
  • 2/3 cup sour cream
  • 2 cup Medjool Dates, pitted
  • 1 lemon, juiced
  • 1/4 cup water
  • 1/2 tsp cinnamon
  • 1 pinch ground clove
  • 12 dried apricots, diced
  • 1/2 cup walnuts, diced
  • 1/4 cup cinnamon sugar
  • 1 tsp vanilla


  • In a large bowl combine flour and salt. Cut in butter until mixture resembled crumbs.
  • In small bowl, whisk egg yolk, sour cream and vanilla.
  • Add to crumb mixture and mix well.
  • Cover and refrigerate 4 hours or overnight.


  • In small sauce pan, add dates, lemon juice and water.
  • Over low heat, stir occasionally until dates dissolve and create a paste.
  • Roll dough out on lightly floured surface and cut into 4" circles. Fill each circle with 1 Tbsp. date mixture, 1 tsp. Apricots and 1 tsp. nuts. Fold circle in half and seal edges. Whisk egg white and brush top of pockets. Sprinkle with cinnamon sugar. Place on greased cookie sheet and bake in preheated 350 degree oven for 40 minutes. Remove and cool on racks.
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