A Twist On Avocado Toast

(NC) The popular brunch staple gets a holiday appetizer makeover in this phyllo-crusted pocket version. The avocado toast is a delicious combo of creamy avocado, fresh tomato, onion and tart lime, and is beautifully paired with a cilantro-sour cream for dipping. Serves eight for less than $0.70 each.

Avocado Toast Pockets

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Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Makes8 Servings (5 pockets each)


  • 2 avocados diced
  • 1 plum tomato seeded and diced
  • 1/2 cup corn frozen, thawed, 125 mL
  • 1/4 cup red onion minced 60 mL
  • 2 tbsp. lime juice divided, 30 mL
  • 2 tsp chili powder 10 mL
  • 1 garlic clove grated and divided
  • 1/2 tsp salt divided, 2 mL
  • 6 sheets phyllo pastry
  • 2 tbsp. salted butter melted, 30 mL
  • 1 egg lightly beaten
  • 2/3 cup sour cream 160 mL
  • 1/2 cup cilantro finely minced, 125 mL


  • Heat oven to 375F (190C). Line two rimmed baking sheets with parchment.
  • 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.
  • 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 in half again to make 4, 3-inch (8 cm) squares. Repeat with remaining strips.
  • Fill one half of each square with 1 tbsp. (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.
  • Meanwhile, mix sour cream, cilantro, remaining lime juice, garlic and salt in a small bowl. Serve with pockets.


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