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Crisp and Flaky Orchard Apricot Pockets

Ingredients

  • 1 package frozen puff pastry sheets (2)
  • 2 (26 ounce) jars apricot halves, drained
  • 1/2 cup granulated sugar

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Instructions

  1. Heat oven to 375 degrees F.
  2. Thaw puff pastry for 30 minutes or according to directions on box.
  3. Drain apricots and slice each half into thirds; set aside.
  4. 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.
  5. 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.
  6. Bake at 375 degrees F for 25 minutes or until the pockets are golden brown.

Servings: About 16

Can be served warm or cold.

Posted by Chyrel at Recipe Goldmine 8/10/02 3:02:51 pm.






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