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When my friends come by with their kid’s, I like to prep a quick but fun sweet for them and with them (by now, it’s expected and the kid’s are looking forward to it).
So, when Pete and Claudia announced their intention to visit today, I went to the store to get some ingredients, mainly fresh strawberries and pre-made pastry dough. I had some leftover chocolate pudding in the fridge (I am a sinner 😦 ) which I added to the strawberry filling to make it even more of a treat.
As I mentioned before, the counter space in my apartments kitchen is tiny, so I usually buy raw dough in the store instead of prepping it at home, which works great for simple pastries of the type featured here today 😦
When I opened the can of  “Pilsbury Crescent”  dough, I was a bit skeptical at first because of it’s rather less than refined appearance. I doubt that I would use this product in an attempt to make “real” croissants, but it turned out to be perfect for my  “Strawberry And Chocolate Pudding Pockets”.
These are real easy to prep, so you can ask your kid’s to give you a helping hand in the production, which will make them proud and add even more happiness to a wonderful treat 🙂
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Bon Appétit !   Life is Good !
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Chocolate pudding recipe:
1/3 cup sugar, 3 tablespoons cornstarch, 3 tablespoons unsweetened cocoa powder, pinch of salt, 2 cups milk, 2 egg yolks, slightly beaten, 2 tablespoons softened butter, dash of vanilla extract.
1) – In a 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Simmer and stir 1 minute.
2) – Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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