In Strawberry Heaven

March 21, 2011 No Comments

Heaven in a Pocket

It’s not strawberry picking season here where I live, but my local green grocer had a special too good for me to pass up this week. I love strawberries in any way, shape or form and even managed to give myself a good dose of hives when I was expecting my youngest many years ago. With a week until due date, I was a huge itchy mess! I’ve never done that again!

This recipe looks extravagant and would be impressive when you have overnight company, but it’s actually quite simple and easy to make any time.
Here’s how it goes …


1 pkg 6-inch pita breads – this recipe will make 2-3 pitas.
4 Tablespoons Strawberry Jam
½ package Cream Cheese (4 oz), at room temperature (don’t use the tubs of soft cream cheese)
Fresh Strawberries
1 Banana (2 if they are small)
2 Eggs
1½ Tablespoons Cinnamon
1 Tablespoon Vanilla
2 Tablespoons Butter
Icing sugar


With a knife, slice open the pita bread about 4 inches along the edge and, cutting deep into the pita, creating a ‘pocket’ that your fruit mixture can be stuffed into. Some brands come pre-sliced so you can bypass this step if yours come that way.

Put a dozen or so strawberries into a colander and rinse them. Remove their hulls (the green tops).

If you’re like me and can’t resist playing with your camera and water (rolling eyeballs), you’ll change to a macro lens (mine’s a 105mm for you techies) and turn on the flash to “freeze” the water coming out of the tap – teehee. Pretty neat, eh? I love playing with water! Look, Ma! I found strings of tumbling diamonds pouring out of a plain ol’ kitchen tap!

Enough playing with our food. Back to work. In a bowl, blend together the softened cream cheese and strawberry jam.

In a separate bowl (I used a deep dinner plate), break the eggs, add the cinnamon and vanilla and swish it all up together really well. Careful – that cinnamon will fly all over the place!

With a spoon, stuff the cream cheese/jam mixture into the “pockets” of the pita bread. You’ll need about 2 to 3 tablespoons for each pita.

Thinly slice about a handful of strawberries. How about that for exact measurements, eh?

Layer the sliced strawberries into the pocket on top of the cream cheese.

Peel and slice the banana into “wheels” and layer on top of the strawberries. Press down to slightly flatten it – trying to seal up the opening. Mine were way too full for that! You can see my pita split, but I decided not to care. At my house, cooking should not be stressy – I do it for the fun.

Then carefully put the stuffed pita into the egg and cinnamon mixture. Turn it over, completely coating it. Make sure all sides are covered. Coat only as many pitas as will fit into your frying pan at one time.

Heat the frying pan on medium heat. Melt the butter until it is foamy, but don’t let it get brown.

Using a pancake flipper, remove the pita from the egg and place it into the hot frying pan.

While you’re watching it cook (teehee) take pictures of the bubbles. I have a whole series of these bubbles growing, snapping and popping. I love digital!!! Cook the first side until it reaches a nice golden brown.

Flip it over and cook it until the other side is toasty, too. Looks at all that tasty goodness oozing out of the pocket! Oooh yummmm

When they are cooked, remove each to the plate you will serve them on. Slice in half and arrange quartered strawberries and more banana slices on top.

That rich, creamy stuffing is just so decadent! Dress it up with a sprinkling of powdered (icing) sugar. If you want to get fancy, you can sift it first, but I didn’t.

Serve immediately with maple syrup. Or not. Up to you.

And that’s all there is to it! If you like strawberries and bananas, this recipe truly is Heaven in a Pocket! Hope you’ll try it – strawberry season will soon be here – YAY (and all things in moderation and no hives, okay?)

Have fun stuffing – the pita and you!!


Tags: , , , , , BREAKFAST, COOKING

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