PuPaFrHa_43162-1.jpg|1
PuPaFrHa_43162-1.jpg|1

Easy Puff Pastry Fruit Pockets

Easy Puff Pastry Fruit Pockets
These hand-held treats have a super easy secret—they are made using frozen puff pastry and jarred cherry preserves. Serve them to kids and adults for breakfast and treat time.
  • AmountAbout 6 pastries
Print Recipe

Ingredients

  • 1 package frozen puff pastry, thawed

  • 1 egg

  • 9 tablespoons cherry filling

  • 1 cup confectioners' sugar

  • 5 teaspoons water

  • 1 teaspoon Clear Imitation Vanilla Extract, 2 oz.

  • Assorted sprinkles or sugars

Instructions

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  1. Preheat oven to 400°F. Prepare a large baking sheet with parchment paper.
  2. Unfold puff pastry sheets on lightly floured surface and flatten lightly with a rolling pin. Cut each sheet into 6 rectangles.
  3. Brush edges of rectangles with egg wash. Spoon 1 1/2 tablespoons preserves on 6 rectangles; top with remaining rectangles, egg wash sides touching. Crimp edges with a fork and brush tops with egg wash.
  4. Bake 20-24 minutes or until pastries are golden brown. Let cool on pan 5 minutes.
  5. In small bowl, whisk together confectioners’ sugar, water and vanilla. Drizzle glaze over warm pastries and top with sprinkles. Serve warm.

Notes

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