Fruit Pockets

Crispy and buttery puff pastry works well with the natural sweetness of apples and peaches. The addition of a cream cheese filling gives a slight tartness to balance the sweetness of the fruit. These individual pockets are a great way to use fruit that is a little overripe and can be made with any type of fruit you have on hand.

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2 sheets puff pastry sheets
2 apples, sliced
2 peaches, sliced
1/4 cup butter
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg (for egg wash)
1 tablespoon milk (for egg wash)

Ingredients – Cheese Filling
4 tablespoons cream cheese, softened
1 tablespoon sugar
1 tablespoon beaten egg yolk
2 teaspoons vanilla extract
1 teaspoon lemon essence
1 teaspoon lemon zest

Preheat the oven to 400°F and line a baking sheet with a silicone mat or parchment paper. In a pan, combine the sliced apples and peaches, the butter, brown sugar, cinnamon, and nutmeg. Cook on low heat until the sugar forms a caramel and the fruit is softened (approximately 8 to 10 minutes). Allow the fruit to cool completely before assembling the pockets.

In the meantime, prepare the cheese filling. In a mixing bowl, combine the cream cheese, sugar, egg yolk, extracts, and zest. Beat together until smooth and fluffy.

Roll out the first sheet of puff pastry and cut into 9 equal squares. Place 2 to 3 slices of fruit in the center with some of the caramel. Add a teaspoon of the cheese filling on top. Repeat for all squares. Take the corner of the two opposite sides of the square and pinch together. Repeat for the opposite two sides. Stir the egg with the milk and brush the top and side edges of the puff pastry.

Bake for 20 minutes or until the puff pastry is a golden brown colour. Cool on a wire rack and, once cooled, dust with icing sugar.

Makes 18 pockets.

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