Easy Peach Pockets

Easy Peach Pockets: Crispy, Juicy Perfection Awaits!

Easy Peach Pockets are a quick, flaky pastry filled with soft, juicy peaches that bake to golden, crispy perfection. This recipe gives you warm handheld pastries in under an hour, with simple steps and common ingredients. If you enjoy fast snacks, try this easy air fryer quesadilla recipe for another simple handheld treat idea.

Why make this recipe

• Quick & Easy: Ready in about an hour from start to finish.
• Simple Ingredients: Pantry staples plus fresh peaches make this low-stress.
• Great for Gatherings: Bite-size, hand-held treats kids and guests love.
• Flaky and Juicy: Buttery pastry with a soft, spiced peach filling.
• Standout Quality: The cornstarch keeps the filling thick and not soggy, so each pocket stays crisp.

This version beats others by using a short chilling step for flakier pastry and a tiny cornstarch boost so pockets stay juicy, not runny. You get comfort food that looks and tastes like you spent more time than you did.

Ingredients :

For the Pastry:

• 2 cups all-purpose flour — measured and leveled.
• 1/2 teaspoon salt — balances flavor.
• 1 cup (2 sticks) unsalted butter, cold and cut into small cubes — keeps the dough flaky.
• About 1/4 cup ice water — add slowly until dough forms.

For the Filling:

• 3 ripe peaches, peeled and diced — use firm-ripe for best texture.
• 1/4 cup granulated sugar — adjusts sweetness to taste.
• 1 teaspoon vanilla extract — adds warmth.
• 1 tablespoon cornstarch — thickens juices so pockets aren’t soggy.
• 1/2 teaspoon ground cinnamon — a mild spice for depth.

For Topping:

• 1 egg, beaten — for egg wash to get a golden top.
• 1 tablespoon coarse sugar — sprinkle for extra crunch.

How to Make Easy Peach Pockets

Preheat time: 10 minutes. Chill time: 30 minutes. Makes about 8–12 pockets depending on size.

1. Chill butter and prepare tools. Put butter back in the fridge until cold. Line a baking sheet with parchment. Preheat oven to 400°F (200°C).
2. Mix dry base. In a large bowl, whisk together 2 cups flour and 1/2 teaspoon salt so it’s even.
3. Cut in the butter. Add the cold, cubed butter to the flour. Use a pastry cutter or fingertips to rub butter into the flour until the mix looks like coarse crumbs with pea-sized pieces. Those butter bits make the pastry flaky.
4. Add ice water slowly. Stir in ice water, one tablespoon at a time, until dough just holds when squeezed. Do not overwork — you want pockets of butter.
5. Rest the dough. Form the dough into two flat discs, wrap in plastic, and chill in the fridge for 30 minutes. Chilling firms the butter and stops shrinking in the oven.
6. Make the filling. In a bowl, combine diced peaches, 1/4 cup sugar, 1 teaspoon vanilla, 1 tablespoon cornstarch, and 1/2 teaspoon cinnamon. Toss gently until peaches are coated. Cornstarch will thicken released juices while baking.
7. Roll and cut dough. On a lightly floured surface roll one dough disc to about 1/8 inch thickness. Cut into 4×4-inch squares (or 3×6 for ovals). Keep dough cold between rolls if it softens.
8. Fill and seal. Spoon about 1–2 tablespoons of peach filling in the center of each square. Fold the dough over into a triangle or rectangle. Press edges with a fork to seal tightly — this stops leaks. If the dough cracks, dampen edges slightly with water before sealing.
9. Prep to bake. Place pockets on the prepared sheet. Brush each top with beaten egg for shine and sprinkle coarse sugar for crunch. Cut a small slit or two in tops to vent steam.
10. Bake. Bake at 400°F (200°C) for 20–25 minutes until tops are golden and filling bubbles slightly. Let cool 5 minutes on the pan so filling sets a bit before serving.
11. Optional air-fry note. If you want an air-fried version or faster single-batch method, see this air-fryer magic Red Baron method for ideas on timing and temperature adjustments.

Directions :

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
3. Stir in the ice water, a tablespoon at a time, until the dough comes together. Divide the dough into two discs, wrap in plastic, and refrigerate for 30 minutes.
4. In another bowl, combine the diced peaches, sugar, vanilla extract, cornstarch, and cinnamon. Set aside.
5. Roll out one disc of dough on a floured surface to about 1/8 inch thick. Cut into squares (about 4×4 inches).
6. Place a spoonful of the peach filling in the center of each square. Fold the dough over to form a triangle and seal the edges with a fork.
7. Place the pockets on a baking sheet lined with parchment paper. Brush the tops with the beaten egg and sprinkle with coarse sugar.
8. Bake for 20-25 minutes or until golden brown. Let cool slightly before serving.

how to serve Easy Peach Pockets

• Serve warm, straight from the oven, on a simple platter.
• Add a scoop of vanilla ice cream or a dollop of whipped cream for dessert.
• Dust lightly with powdered sugar for a pretty finish.
• For breakfast, pair with coffee or yogurt and fresh berries.

how to store Easy Peach Pockets

• Room temp: Store cooled pockets in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to crisp.
• Refrigerator: Keep up to 4 days in the fridge in a sealed container. Reheat in oven or toaster oven.
• Freezer: Freeze unbaked or baked pockets on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen adding 5–8 minutes to time if unbaked, or reheat baked ones from frozen in a 350°F oven until hot.

tips to make Easy Peach Pockets

• Keep ingredients cold: Cold butter and water give flakier pastry.
• Use ripe but firm peaches: Too soft and filling gets mushy.
• Don’t overfill: Too much filling causes leaks.
• Seal edges well: Press with fork and chill briefly if dough becomes soft.
• Vent tops: Small slits let steam escape and stop soggy pockets.

variation (if any)

• Mixed Fruit: Swap half the peaches for diced nectarines or berries.
• Spiced Twist: Add a pinch of nutmeg or cardamom to the filling.
• Savory Swap: Make a cheese and ham pocket using the same dough technique for a savory snack.
• Gluten-free: Use a 1:1 gluten-free flour blend and handle dough gently; texture will differ.

FAQs (H2)

Can I use frozen peaches?

Yes. Thaw and drain excess liquid, then toss with cornstarch and sugar. Frozen fruit holds more juice, so extra cornstarch helps prevent soggy pastry.

Can I make the dough ahead of time?

Yes. You can make the dough and refrigerate wrapped for up to 2 days, or freeze for up to 1 month. Thaw in the fridge before rolling.

How do I keep the pockets from leaking?

Don’t overfill, press edges firmly with a fork, and chill the formed pockets for 10 minutes before baking if the dough feels soft. The cornstarch in the filling also helps thicken juices.

Can I use a store-bought pie crust or puff pastry?

Yes. Store-bought crusts work fine for speed. Puff pastry gives extra lift and flakiness — adjust baking time slightly and watch closely for browning.

Are these freezer-friendly?

Yes. Bake first and freeze fully cooled pockets in a sealed bag for up to 2 months. Reheat in an oven or air fryer until crisp and heated through.

Conclusion

Easy Peach Pockets give you warm, flaky pastries with juicy peach flavor using common ingredients and simple steps. They are great for weekend treats, parties, or an easy dessert that looks homemade. If you enjoyed this recipe, please leave a comment and a star rating — it helps others find it. Share your photos on social media and tag friends who love fruit desserts. Want another seasonal baking idea? Check this smitten kitchen pumpkin bread for a cozy loaf to try next. What twist will you try on these pockets? Let us know below!

Easy Peach Pockets

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• Author: chef-ava
• Total Time: 45 minutes
• Yield: 8-12 pockets 1x
• Diet: Vegetarian

Print Recipe

Description

Crispy, juicy pastries filled with soft, spiced peaches, baked to golden perfection in under an hour.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
• About 1/4 cup ice water
• 3 ripe peaches, peeled and diced
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for topping)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
3. Stir in the ice water, a tablespoon at a time, until the dough comes together. Divide the dough into two discs, wrap in plastic, and refrigerate for 30 minutes.
4. In another bowl, combine the diced peaches, sugar, vanilla extract, cornstarch, and cinnamon. Set aside.
5. Roll out one disc of dough on a floured surface to about 1/8 inch thick. Cut into squares (about 4×4 inches).
6. Place a spoonful of the peach filling in the center of each square. Fold the dough over to form a triangle and seal the edges with a fork.
7. Place the pockets on a baking sheet lined with parchment paper. Brush the tops with the beaten egg and sprinkle with coarse sugar.
8. Bake for 20–25 minutes or until golden brown. Let cool slightly before serving.

Notes

For best results, keep ingredients cold and don’t overfill the pockets. You may store unbaked pockets in the freezer for later use.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 pocket
• Calories: 250
• Sugar: 10g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg