Bake Club Strawberry Shortcake Pyramid Pocket

Published May 24 2021

Bake Club Strawberry Shortcake Pyramid Pocket

1 or more triangular layer of flavor story brilliance

1 or more tortillas (homemade (link to BC) or store bought)

3-4 fillings (think: strawberries tossed in sugar, cream cheese, strawberry jam, shortcake crumbs OR, if you want to get VERY epic, slice of strawberry shortcake cake, strawberry shortcake snap, strawberry shortcake truffle)

Butter + sugar for the pan

Lay out your tortilla round. Take a knife and lightly draw four quadrants without slicing all the way through. Make one cut one cut from the middle of the tortilla to six o’clock.
Place a different ingredient into each quadrant spreading all the way to the edge, considering the following:
-the ingredient at the bottom left will fold on top of the top left. I like to use schmears of things, fruit tossed with sugar, etc
-the top right will be its own quadrant and get the least warm and gooey. I like to use crumbs/crunches here.
-the bottom right quadrant is also its own quadrant and will get nice and warm. I like marshmallows, chocolate, etc.

Fold the wrap up, starting from the bottom left quarter, folding it up over the top left, then folding it over to the top right, then folding it down to the bottom right.

Heat a nonstick pan on medium-low heat. Melt a pad of butter, sprinkle with granulated sugar and put your creation one side down, cooking until side is caramelized, 1-2 minutes. Flip to other side, following the same butter-sugar-caramelize move.

Cool for 60 seconds before digging in. Utensils optional