Ingredients for Mini Orange Pochettes By Melissa D Arabian
- 4 tablespoons (1/2 stick, 55g) unsalted butter
- 8 ounces (225g) softened cream cheese
- 2 cups (250g) all-purpose flour
- Vanilla Extract
- Orange Marmalade
- Powdered sugar for dusting (optional)
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How to Make Mini Orange Pochettes By Melissa D Arabian
- Cream together 8 ounces (225g) of softened cream cheese and 4 tablespoons (1/2 stick, 55g) of unsalted butter using a hand mixer until light and fluffy.
- Gradually add 2 cups (250g) of all-purpose flour, mixing until a soft dough forms. Be careful not to overmix!
- Gently shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
- Use a 3-inch cookie cutter or knife to cut out circles.
- Place a teaspoon of orange marmalade (or your favorite jelly/jam) in the center of each circle.
- Fold the dough over to form a half-moon or crescent shape, pressing the edges firmly to seal. Use a little water on your fingertip to help seal if needed.
- Place the pochettes onto a baking sheet lined with parchment paper.
- Bake for 15-18 minutes, or until the edges are golden brown.
- Let the pochettes cool completely on a wire rack.
- Dust with powdered sugar and drizzle with chocolate sauce (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
32g
Fat
55g
Carbs
7g
