Wednesday, August 11, 2010

Peachy Pockets

I created this in my mind this week after seeing a picture in a German cookbook of some kind of burrito looking thing with a creamy sauce with apricots in the center. I didn't feel like translating the recipe and some of the ingredients are not even available in Utah so I let my creativity loose.... and Viola! The Peachy Pocket. A puffy, flaky, golden pastry pocket with a creamy warm peach sauce inside.

By the way, these are delicious served cold. Kind of like an eclair - it's so good when the filling inside is cold. So we had them warm for dessert and then the next morning we had the rest cold out of the fridge for breakfast. So yummy!

What I love about this recipe is that you can switch out the fruit. If you are not a peach fan then try your favorite berry or apple. Replace the peach preserves in the recipe with the fruit preserves of your choice. I'd like to try cherries with Smucker's cherry preserves.

Peachy Pockets
  • 1 box of Pepperidge Farm Puff Pastry Sheets (the recipes for a puff pastry are ridiculously strenuous)
  • 8 oz of Neufchatel cheese or cream cheese
  • 2 cups cool whip
  • 3/4 cup powdered sugar
  • 1 tsp vanilla
  • 2 Tbsp peach preserves
  • 1 1/2 cups chopped peaches

Preheat oven to 400 degrees. In a medium sized bowl mix cool whip and cream cheese with electric mixer. Once smooth, add powdered sugar and mix well. Add vanilla and peach preserves. Mix well. Fold in peaches.

Make sure your pastry puff has been unthawing for 45 minutes. Open up both sheets and slice along lines. You should have a total of 6 rectangular strips. Slice those horizontally across the middle for a total of 12 rectangles. Sprinkle some flour on prep surface and roll out 6 of the rectangles slightly with a rolling pin. Place them on a cookie sheet. Scoop about 1/2 cup of peach mixture onto each one.

Roll our the remaining rectangles so they are larger and thinner. Place them over the top of each filled rectangle and fold the edges over and under the bottom rectangles. Take your forefinger and press down and seal at least an inch from the filling to the edge. If you don't seal them good enough they will leak. Take a fork and press down around the edges to confirm seal and for a pretty design.

Baste each pocket with egg whites for a golden look. Place in oven and bake for about 18 minutes. When tops are puffy and golden brown they should be ready. Garnish with fresh peaches and a drizzle of caramel syrup.

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