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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. |
