Breakfast Date Pockets

Prep Time

Bake Time

Total Time


Add to my recipes

Print this Recipe

Festival Recipes


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




  1. In a large bowl comnine flour and salt.  Cut in butter until mixture resembled crumbs. 
  2. In small bowl, whisk egg yolk, sour cream and vanilla.
  3. Add to crumb mixture and mis well. 
  4. Cover and refriferate 4 hours or overnight.


  1. In small sauce pan, add dates, lemon juice and water. 
  2. Over low heat, stir occasionally until dates desolve 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.  Wisk 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.


2013 Date Festival Winner

Lisa Gregg, 1st Place - Breads 

Review this Recipe