Peach Pockets
A delicious pocket pastry with peach fillings.
Ingredients
- 3 cups flour
- 1/2 tspn salt
- 1/2 tbsp sugar
- 2/3 cup coconut oil
- 3/4 cup cold water
- 1 1/2 tbsp peach preserve
- 1 tbsp butter
- 2 peaches diced
- 2 tspn lemon juice
- 1/2 tspn cinnamon
- 1 egg
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
-
In a large bowl, combine flour, salt, and sugar.
-
Add the coconut oil to the dry ingredients and mix together using a fork or your fingers.
-
Add the cold water to the dough, a little at a time, and continue to mix until dough forms a ball.
-
Cut dough into two equal parts and flatten them into 1-inch thick disks. Wrap the disks in plastic wrap and chill for one hour.
-
Add the peach preserves and butter to a small microwave-safe bowl and heat in the microwave for about 20 seconds or until butter has melted. Stir to combine.
-
Dice the peaches and put them in a medium bowl.
-
Add the preserve mixture, lemon juice, and cinnamon to the peaches and mix until peaches are well-coated.
-
Remove one of the dough disks from the refrigerator.
-
Lightly flour your work surface, dough, and rolling pin.
-
Roll out the dough to form a large rectangle about ⅛-inch thick.
-
Preheat oven to 375°F.
-
Cut the dough into an even number of small rectangles.
-
Beat the egg in a small bowl. Brush the edges of half of the rectangles with the egg wash.
-
Spoon one tablespoon of the peach mixture into the center of each brushed rectangle.
-
Place another rectangle of the same size over the one with the filling. Lightly press down.
-
Use a fork to seal the edges around each rectangle, then lightly poke the tops of each rectangle a few times. Brush the edges and tops of the dough with the egg wash.
-
Place the pockets on parchment-lined baking sheets and place in the freezer as you repeat the same process with the other dough disk.
-
Bake for 30-35 minutes or until dough is golden brown.
-
For the glaze, mix together powdered sugar and milk until smooth.
-
Drizzle peach pockets with glaze and serve.