Ingredients
-
2
-
1
-
1/2
-
1/4
-
2
-
2
-
1
-
1/2
-
6
-
2
-
1
-
2/3
-
1/2
-
-
Directions
Avocado Toast Pockets, The popular brunch staple gets a holiday appetizer makeover in this phyllo-crusted pocket version , The popular brunch staple gets a holiday appetizer makeover in this phyllo-crusted pocket version
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Steps
|
1
Done
|
Heat Oven to 375f (190c). Line Two Rimmed Baking Sheets With Parchment. |
|
2
Done
|
Stir Together Avocado, Tomato, Corn, Red Onion, 2 Tsp (10 M L) Lime Juice, Chili Powder, Half the Garlic and 1/4 Tsp (1 M L) Salt in a Medium Bowl. |
|
3
Done
|
on Clean Counter Top, Place One Sheet of Pastry. Brush Evenly With Butter and Top With Another Sheet, Smoothing to Flatten. Brush Second Sheet With Butter and Top With a Third Sheet. Cut Sheet Along the Long Edge Into 5 Even Strips. Cut Each Strip in Half Crosswise and N Half Again to Make 4, 3-Inch (8 Cm) Squares. Repeat With Remaining Strips. |
|
4
Done
|
Fill One Half of Each Square With 1 Tablespoons (15 M L) Filling, Leaving a 1/2 Inch (1 Cm) Border. Brush Border With Egg Wash. Fold Pointed Edge of Unfilled Half Over to Create a Triangle and Press Firmly to Adhere to Egg-Washed Edges. Place on Prepared Sheet and Brush Triangles With Egg Wash. Bake Until Golden; About 10 Minutes. Repeat With Remaining Pastry Sheets and Filling. |
|
5
Done
|
Meanwhile, Mix Sour Cream, Cilantro, Remaining Lime Juice, Garlic and Salt in a Small Bowl. Serve With Pockets. |
