Crisp and Flaky Orchard Apricot or Peach Pockets
Ingredients
- 1 package frozen puff pastry sheets 2
- 1 1/2 cans 15 oz. of California apricot halves or peach slices, drained
- 1/2 cup sugar
Instructions
- Preheat oven to 375°F
- Thaw puff pastry for 30 minutes or according to directions on box.
- Drain apricots and slice each half into thirds; set aside. Or, drain peach slices; set aside.
- When pastry is thawed, put each sheet on a lightly floured surface and roll out to extend each side by approximately 1/2 inch. Cut each sheet into eight rectangles to make 16 total.
- Fill bottom portion of each rectangle with 4-5 pieces of fruit; moisten sides with a bit of water and pinch closed to form a square. Place pocket on a baking sheet and sprinkle generously with sugar. Cut 3 slits in the top of each for the steam to escape while baking.
- Bake at 375°F for 25 minutes or until the pockets are golden brown.
Notes
Total Calories: ~98 calories
Total Fat: ~3.5 grams
· Saturated Fat: ~1.25 grams
Cholesterol: ~0 mg
Sodium: ~38 mg
Total Carbohydrates: ~16.25 grams
· Dietary Fiber: ~.5 grams
· Sugars: ~11.4 grams
Protein: ~.7 grams
