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Crisp and Flaky Orchard Apricot Pockets

RG

Ingredients

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

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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