This recipe first appeared in Food magazine.
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Ingredients
Method
1.Simmer peaches and apple with sugar and vanilla for about 5 minutes until soft and pulpy.
2.Add combined cornflour and water and simmer for 1 minute until thick and glossy. Allow to cool completely.
3.Preheat oven to 190°C and line a tray with baking paper.
4.Cut each pastry sheet into 4 even-sized squares. Beat egg with a little water and brush egg wash around the outside of each square.
5.Place a teaspoon of cream cheese on each square and about 1 tablespoon of peach mixture. Fold pastry sides over, point to point to enclose filling, and crimp gently at the corners.
6.Place on baking tray leaving room to puff up. Brush with egg wash; sprinkle generously with cinnamon sugar.
7.Bake for 15-20 minutes until puffed and golden.
You can make the pockets to the end of step 6 in advance, and keep refrigerated before baking. You can also freeze at the end of step 5 and cook from semi-thawed. Try this with other stone fruits or pears. Tinned peaches work well too, just reduce the amount of sugar you simmer them in. PER SERVE Energy 214kcal, 898kj • Protein 3.9g • Total Fat 10.5g • Saturated Fat 5.3g • Carbohydrate 24.9g • Fibre 2.5g • Sodium 176mg
Note
