Wednesday, September 28, 2005

Crisp and Flaky Orchard California Apricot Pockets

I made these this morning. If you like apricots as much as I do you will probality will like these. They are not too sweet but nice and crips outside with a soft inside. They are half the side the directions call for.

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

Servings: about 16

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 highly floured surface and roll out to extend each side by approximately 1/2 inch. Cut each sheet into eight rectangles to make a 16 total.

Fill bottom of each rectangle with 4-5 pieces of fruit; moisten sides with a bit of water and pinch close to form a square. Place pocket on a baking sheet and sprinkle ge

erously with sugar . Cut 3 slits in the top or each for stem a to escape.

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