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Banana Cheesecake Pockets

Banana Cheesecake Pockets

These little cheesecake pockets make a great snack. They are dipped in an egg mix like french toast and pan toasted.
4 from 1 vote
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Course Bread, Breakfast, Brunch
Cuisine Western
Servings 12

Ingredients
  

  • 125 gm cream cheese softened
  • 1 large ripe banana
  • 1- 2 tablespoon honey
  • 1 teaspoon lemon Juice
  • 1/2 teaspoon vanilla extract
  • 12 small pita pockets you can use sliced brioche spread with this mixture too
  • 1 whole Egg
  • 250 ml milk
  • 1 teaspoon sugar
  • 5 ml vanilla
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 2 Tablespoons maple syrup to serve

Instructions
 

  • Mash the banana and stir in the honey, cream cheese, vanilla and lemon.
  • Cut a little whole in the top of each pita pocket and open out the pita by pushing your fingers inside
  • Stuff each pocket with a teaspoon or two of cheesecake mixture. Set aside
  • Mix the egg with the milk vanilla and a touch of sugar.
  • Heat the fry pan and add some of the butter and oil. Dip each little pocket into the egg mix and pan fry on each side till golden. Continue with the remaining pita pockets and add a bit extra oil and butter if needed. Sit the pita pockets on a warmed plate while you finish cooking the others.
  • Serve with maple syrup or sprinkle with cinnamon sugar.