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Breakfast page 1 >  Crisp & Flaky Apricot Pockets


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A Taste Test Winner:
Crisp & Flaky Orchard Apricot Pockets
M. Frank from Texas writes “Only three ingredients and the house was filled with an enticing aroma that made me want to wait by the oven door.  It’s so popular with my family that I’ve already made it several times.”

Servings:  About 16 (can be served warm or cold)

• 1 package frozen puff pastry sheets (2)
• 2 jars (26 oz.) California apricot halves, drained
• 1/2 cup sugar

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.

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.

Apricot Producers of California -


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