Description
Crispy, juicy pastries filled with soft, spiced peaches, baked to golden perfection in under an hour.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
- 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.
- In another bowl, combine the diced peaches, sugar, vanilla extract, cornstarch, and cinnamon. Set aside.
- Roll out one disc of dough on a floured surface to about 1/8 inch thick. Cut into squares (about 4×4 inches).
- 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.
- Place the pockets on a baking sheet lined with parchment paper. Brush the tops with the beaten egg and sprinkle with coarse sugar.
- 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