Homemade Fruity Pockets

I’m not really fond of doing desserts. I know a few recipes like graham fridge cake, buko pandan salad, ube halaya, but I gotta admit that I don’t create sweets most of the time. However, because I wanted to challenge myself, I decided to place a desserts section in this site (Pakitang gilas! Ha!). So this weekend I prepared something very easy, simple and filling.

When I said easy I meant that we’re gonna cheat a little. Okay, I didn’t have much time to prep (and learn how to make) fresh dough so instead I used sliced bread loaf. Here are the other ingredients: 1 ½ cup jackfruit, 6 halves peaches (in can will do. Save the syrup), 1 pc large ripe mango, cinnamon powder, ½ cup refined sugar, egg wash, water, ¾ cup cream, ¾ cup condensed milk and oil for deep pan frying.

Slice the jackfruit into thin strips, the peaches thinly sliced and the mango cheeks diced. Simmer the jackfruit first in ½ cup water and ½ cup syrup. Add ½ cup sugar. Should you decide not to use the syrup, double the quantity of water and sugar. 

Once the jackfruit has started to soften (looks wilted), add your peaches and simmer until the fruits are fully soft.  Finally mix the mangoes and simmer until all liquid has dried up and the mixture is thick like a jam. Stir occasionally to avoid burning the sugar. Let it cool.

While simmering the filling, start making the dip. Simply combine in a pan the cream and condensed milk heated over low fire. Mix thoroughly. Once it started to simmer, add a teaspoon of cinnamon powder. (Add more to your liking). Continue simmering until the dip thickens, stirring occasionally to avoid burning the milk.

Flatten the bread using a rolling pin. 

Scoop a teaspoon or two of the filling and place at the center of the bread. Brush all sides with egg wash, and then fold the bread in half. Press on the sides and make sure they are sealed well.

Brush the folded bread with egg wash and roll over in bread crumbs covering both sides.

Fry the bread over medium fire until it turns golden brown. Do not burn it! If the oil is hot enough, each side should take only about a minute. Serve hot together with the sweet dip.

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