Avocado Toast Pockets

The popular brunch staple gets a holiday appetizer makeover in this phyllo-crusted pocket version.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  avocados, diced
• 1  plum tomato, seeded and diced
• 1⁄2 cup frozen corn, thawed
• 1⁄4 cup  minced red onion
• 2  tablespoons lime juice, divided
• 2  teaspoons chili powder
• 1  garlic clove, grated and divided
• 1⁄2 teaspoon salt, divided
• 6  sheets phyllo pastry
• 2  tablespoons salted butter, melted
• 1  egg, lightly beaten
• 2⁄3 cup sour cream
• 1⁄2 cup cilantro, finely minced

Directions

1. Heat oven to 375F (190C). Line two rimmed baking sheets with parchment.
2. Stir together avocado, tomato, corn, red onion, 2 tsp (10 mL) lime juice, chili powder, half the garlic and 1/4 tsp (1 mL) salt in a medium bowl.
3. On clean counter top, place one sheet of pastry. Brush evenly with butter and top with another sheet, smoothing to flatten. Brush second sheet with butter and top with a third sheet. Cut sheet along the long edge into 5 even strips. Cut each strip in half crosswise and n half again to make 4, 3-inch (8 cm) squares. Repeat with remaining strips.
4. Fill one half of each square with 1 tablespoons (15 mL) filling, leaving a 1/2 inch (1 cm) border. Brush border with egg wash. Fold pointed edge of unfilled half over to create a triangle and press firmly to adhere to egg-washed edges. Place on prepared sheet and brush triangles with egg wash. Bake until golden; about 10 minutes. Repeat with remaining pastry sheets and filling.
5. Meanwhile, mix sour cream, cilantro, remaining lime juice, garlic and salt in a small bowl. Serve with pockets.