Homemade Pocket Triangles

• FOR THE DOUGH:
• 4-1/2 ounces, weight Butter
• 2-2/3 ounces, weight Sugar
• 1 whole Egg
• 1 teaspoon Vanilla
• 1/2 pounds, 7/8 ounces, weight Flour
• _____
• FOR THE FILLING:
• 2 Tablespoons Water
• 1-7/8 ounces, weight Sugar
• 3-5/8 ounces, weight Desiccated Coconut
• 1 teaspoon Almond Essence
• 1 ounces, weight Raisins
• 1 ounces, weight Cashew Nut
• 1-7/8 ounces, weight Dates

1. In a mixing bowl cream butter and sugar. Add egg and vanilla and beat 2 minutes. Add in the flour and mix well.
2. Cover the dough and refrigerate for at least 30 minutes.
3. Roll the pastry dough and cut into rounds 2 inches in diameter.
4. For the filling, mix the 2 tablespoon water and sugar in a heavy bottomed pan. Cook over low heat until the sugar dissolves and turns golden brown. Remove from heat.
5. Add coconut and mix well.
6. Then add in the almond essence, raisins, cashew nut, and dates and combine thoroughly.
7. Scope a heaping teaspoonful of the filling and put it in the center of each round.
8. Arrange the pockets with the filling showing (you can pinch in the sides but leave the top open - see photo). Place on a greased baking tray and bake 25 minutes in a preheated 200C oven. You are cooking until they are golden brown.
9. Serve and enjoy.

butter, weight sugar, egg, vanilla, flour, filling, water, weight sugar, weight raisins, nut, dates

Taken from tastykitchen.com/recipes/desserts/homemade-pocket-triangles/ (may not work)