Today I’m sharing with you the recipe for these fragrant and delicate fruit puff pastry pockets. With this simple and handy recipe, you’ll effortlessly make six pockets perfect for breakfast and snack time. But if a friend comes over, serve them with a coffee or tea and you’ll make a great impression. As I will also explain in the description, I filled them with my autumn compote and I strongly encourage you to do the same because they are super good. However, if you don’t feel like preparing the filling, you can easily use some jam or preserves and add chopped almonds. But I must insist that it would be a shame.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for 6 Fruit Puff Pastry Pockets
I filled these treats with my autumn compote. If you don’t feel like preparing it, you can also use simple jam.
- 1 sheet puff pastry (rectangular)
- 4.6 oz autumn compote
- milk
- brown sugar
- powdered sugar
Tools
- 1 Pizza Cutter
- 1 Fork
- 1 Baking Tray
- 1 Brush
- 1 Small Bowl
Preparation of Fruit Puff Pastry Pockets
First, prepare the autumn compote following the recipe described HERE. Obviously, you will only need a small portion for filling these treats. I recommend preparing it anyway and enjoying the rest by the spoonful because it is really delicious.
Unroll the puff pastry and trim it to make a rectangle measuring 13 x 9.5 inches.
Then, using a pizza cutter, cut out 12 squares with a side of 3 inches.
Make three slashes on six of these squares: they will serve as the covers for our pockets.
Transfer everything to the refrigerator for about fifteen minutes so that the puff pastry cools and the squares do not lose shape when moved.
After this time, transfer the 6 unslashed squares to a baking tray lined with parchment paper and place a tablespoon of fruit compote in the center of each.
Then cover these bases with the slashed squares and press the sides of each pocket with the tines of a fork to seal all edges well. Place the tray back in the refrigerator for at least 15 minutes: this step will ensure they maintain their shape during baking.
After this chilling time, remove the tray from the fridge, brush the pockets with a little milk, and sprinkle lightly with brown sugar
Finally, bake the fruit puff pastry pockets in a preheated static oven at 375°F for 15 minutes or until golden brown. Remove them from the oven and let them cool completely before dusting with powdered sugar. Enjoy! Paola
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