Recipes from the archives: Crisp and Flaky Apricot Pockets

The Statesman-Examiner would sometimes print delicious recipes for readers to follow.
Here’s one from the pages of the Jan. 3, 2001 edition of the Statesman-Examiner.

Crisp and Flaky Apricot Pockets - a simply but tasty treat.

With a crisp and flaky outside, and a sweetly tart apricot filling, this easy recipe is sure to be a memorable dessert. The trick? Frozen puff pastry sheets.

2 packages of frozen puff pastry sheets
2 jas (26 oz.) canned apricot halves, drained
1/2 cup sugar

Thaw puff pastries for 30 minutes, or according to directions on the box.

Preheat over to 375 degrees Fahrenheit.

Drain apricots and slice each half into thirds; set aside. When pastry is thawed, put each sheet on a lightly floured surface and roll out to extend each side by approximately 1/2 inch. Cut each sheet into eight rectangles to make 16 pockets total.

Fill bottom portion of each rectangle with 4-5 pieces of fruit, moisten sides with a bit of water and pinch closed to form a square. Place pocket on a baking sheet and sprinkle generously with sugar.

Cut 3 slits in the top of each for the steam to escape while baking.

Bake at 375 degrees Fahrenheit for 25 minutes, or until the pockets are golden brown.

Servings: About 16