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kenyonteam

Grilled Matcha Cheesecake Pockets

Use prepared crescent dough in a new way to enclose a tasty cheesecake filling accented with matcha powder.

Dec 10 - 5m cook

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Prep time:

20m

Cook time

5m

Total time

25m

Makes

4ppl

cream cheese, softened
4 oz
honey
1 tbsp
icing sugar
1 tbsp
matcha powder, divided
3/4 tsp
egg, lightly beaten
1
refrigerated crescent roll dough (such as Pillsbury Crescents)
1 can (8 oz)
white chocolate, melted
2 oz
1
Add 16 oz liquid to drip tray and preheat Kenyon Grill to medium.
2
Beat together cream cheese, honey, icing sugar and 1/2 tsp matcha powder.
3
Whisk egg with 1 tbsp water, set aside. Unroll dough; separate into 8 triangles. Spoon or pipe cream cheese mixture onto center of 4 triangles. Brush edges with egg wash; top with remaining triangles and seal edges using fork.
4
Place pockets on grill. Grill, turning once, for 3 to 5 minutes until pastry is cooked through, flaky and lightly grill-marked.
5
Drizzle chocolate over cheesecake pockets. Sprinkle with remaining matcha powder.

TIP

Replace matcha with 1/2 tsp instant espresso powder for an espresso cheesecake version.

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