Apricot pockets

These are so easy and so yummy!

Apricot pockets

Serving Size: 2

Ingredients:

  • 7-8 dried apricots, cut into small pieces
  • lemon juice
  • 1 oz. boiling water
  • 2 puff pastry sheets
  • 1 tsp. soy milk to “wash” the top of the pastry
  • sugar to dust the top of the pastry

Directions:

  1. Cut the dried apricots into small pieces.
  2. Splash some lemon juice on them and pour the boiling water over them.
  3. Allow the apricots to swell for about half and hour, and then further mash and mix using a fork.
  4. They will become as a jam or apricot preserves.
  5. Preheat the oven to 220 (C).
  6. Remove 2 sheets of puff pastry from the freezer and thaw.
  7. Place the puff pastry on baking parchment on a cookie sheet.
  8. Put 1 tablespoon of the apricots along the length of the pastry.
  9. Take a bit of water and moisten the inner edge of the puff pastry to help it stick together.
  10. Fold the other half of the pastry over and gently push the pastry closed.
  11. Take a pastry brush and brush a small amount of soy milk on the top of the pastry.
  12. Sprinkle sugar over the milk, and cut a small vent hole for the steam to be released from the apricots.
  13. Place the pastries on the center shelf of the oven, and bake for 15-20 minutes or until golden brown.
  14. Be careful of you decide to eat them right away, the filling remains very hot for a long time, but it’s hard to wait.

Notes:

We find the puff pastry a very handy staple to keep on hand in the freezer. It is not expensive, it is vegan (read the labels carefully though, some are not vegan).
And it quickly makes a very nice desert or treat with coffee. We make various fillings throughout the year. Sometimes apples, often over the winter, dates, rhubarb and strawberries harvested from the garden. Various berry combinations and cherries are also tasty fillings.