Apricot Pockets

Introduce

Chef :

Yodaga

Apricot Pockets

I had some ripe apricots that needed to be used and I found this recipe in one of my cookbooks. It requires just a few basic ingredients, which we usually have in the cupboard and takes only 30mins to prepare (+30mins of baking). You can substitute apricots with other seasonal fruit (making sure that the filling is not too liquid). 🍑🍑🍑

Ingredient

ripe apricots, stones removed

1 tbsp

cane sugar

1 tbsp

cornflour

pinch

salt

2 cups (270 g)

flour)

2/3 cup (150 g)

butter

5-7 tbsps

(75-105ml) cold water

Cooking instructions

* Step 1

Cut the apricots into small pieces and place in a medium-sized bowl. Add cane sugar, corn flour and a pinch of salt. Mix and set aside.

* Step 2

Heat the oven to 190C/375F. Line a baking sheet with parchment paper and set aside.

* Step 3

In a big bowl, mix the flour with a pinch of salt. Add butter and combine everything using a fork or a pastry cutter until it's the consistency of coarse meal.

* Step 4

Start adding the water (it should be very cold) by one tablespoon. Continue to mix using a wooden spoon. The dough should not be too sticky, but moist enough so that you can form a ball. If it’s too wet, add a bit more flour.

* Step 5

Transfer the pastry into a floured surface. Form into a bowl and flatten it using your hands, then roll it out into a big circle (sprinkle some more flour if needed).

* Step 6

Using a glass or a pastry case (10cm diameter), cut out circles for the pockets. Place about 1tsp of the prepared apricot filling in the center (use a skimmer to take out the juice). Close the pockets and press the edges with a fork to make sure they are well closed. Place on the baking sheet.

* Step 7

Once all pockets are ready, prick them with a toothpick or a knife (3-4 holes per pocket). You can spread some melted butter on top and sprinkle with sugar (optional).