These sweet pockets are full of chocolate with a lovely golden bread coating. Using bread to make the pockets means that you won’t have the challenge of making and rolling out the dough. All you will have to do is roll out the bread and fill it with chocolate before baking it in the oven for whenever you are needing a sweet snack or dessert on a whim.
To make the sweet pockets, you roll out slices of bread to flatten them before cutting circles out of them. Then, the circles get topped with chopped chocolate and folded into half moons before being brushed with egg wash and baked in the oven. Hot from the oven and dusted with powdered sugar, these make the most perfect decadent treat to serve with ice cold milk or hot cups of coffee or tea.
What are Sweet Pockets?
Sweet pockets are little pockets that are made with bread and filled with chopped milk chocolate. The white bread gets rolled out and cut into circles which are then assembled into half moons with the chocolate filling. These are baked in the oven, which is perfect for helping the bread become crisp and golden, and the chocolate for getting melty and gooey.
Pro Tips
- If you don’t have a rolling pin, you could roll the bread out with a glass bottle like a wine bottle instead.
- Feel free to replace the milk chocolate with dark chocolate or semi-sweet chocolate if you would like something a little less sweet.
- Brush the bread thoroughly with the egg wash to ensure it becomes a nice golden brown in the oven.
- Thoroughly seal the edges so that they don’t pop open during the baking process.
Frequently Asked Questions
Can I Use Whole Wheat Bread for Sweet Pockets Instead?
Yes, whole wheat bread would work well for this recipe, although the pockets will have a slightly earthier flavor which may detract from the fact that they are meant for dessert.
Can I Add Other Ingredients to the Filling?
Yes, in addition to the chocolate, you could add some chopped hazelnuts or almonds for some crunch. Alternatively, consider adding some dried cherries or cranberries if you love the combination of fruit and chocolate.
How to Serve Sweet Pockets?
These sweet pockets can be served on a platter dusted with powdered sugar. However, if you would like to plate them for individual servings, you could garnish them with some whipped cream and fresh fruit to make it an extra special dessert if desired.
How to Store Sweet Pockets
Leftover sweet pockets can be stored in a sealed container at room temperature for up to 3 to 4 days. Alternatively, you could freeze them for up to 3 months. Before serving them again, it is best to warm them up in the oven or an air fryer to re-melt the chocolate and crisp up their edges.
Ingredients
How to Make Sweet Pockets
Preheat the oven to 375 F (190 C). Roll out a piece of sandwich bread with a rolling pin and cut it into a 15 cm circle. Repeat with the remaining sandwich bread slices.
Preheat the oven to 375 F (190 C). Roll out a piece of sandwich bread with a rolling pin and cut it into a 15 cm circle. Repeat with the remaining sandwich bread slices.
In a bowl, mix the flour with the water to make a slurry. Place chopped chocolate in the middle of each circle.
In a bowl, mix the flour with the water to make a slurry. Place chopped chocolate in the middle of each circle.
Brush the slurry around the edges of each bread circle and fold the bread in half, pinching the edges to seal.
Brush the slurry around the edges of each bread circle and fold the bread in half, pinching the edges to seal.
Place the pockets on a parchment-lined baking sheet. Brush them with egg wash and sprinkle them with sugar. Bake them in a 375 F (190 C) oven until golden brown, about 15 minutes.
Place the pockets on a parchment-lined baking sheet. Brush them with egg wash and sprinkle them with sugar. Bake them in a 375 F (190 C) oven until golden brown, about 15 minutes.
Serve dusted with powdered sugar. Enjoy!
Serve dusted with powdered sugar. Enjoy!
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