Crisp and Flaky Orchard California Apricot Pockets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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( ) I substituted phyllo dough which is different from puff pastry sheets. Check out box directions for handling the phyllo dough. Ingredients:
38 gram sheets phyllo dough |
8 apricots, each cut into 6 slices |
1/2 cup natural sugar |
Directions:
1. Preheat oven to 375°F
2. Thaw phyllo sheets for 30 minutes or according to directions on box.
3. When phyllo dough 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.
4. 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.
5. Bake at 375°F for 25 minutes or until the pockets are golden brown.
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