Two factors gave birth to this cute recipe: I received green apples that looked at me questioningly, and I came back from the supermarket with beautiful and fragrant nectarines, which I didn’t have the heart to leave behind.

We already have a selection of fruit recipes on the blog: Apple Cake Topped With Vegan Sour Cream , Apple Tart With Pastry Cream, Nectarine Pie, and recently added – a Nectarine Flan; it was just natural to try a different direction.

I didn’t have to think twice: puff pastry pockets! Some filled with apples and some with nectarines.

We have here a super easy recipe – using puff pastry squares.

Serve warm with or without vanilla ice cream – and enjoy in any weather.

Enjoy and let me know how it turned out😋❣️

Apple and Nectarine Pie Pockets

Puff pastry pockets filled with apples, nectarines, or apricots; serve warm, with or without vanilla ice cream – a personal pleasure in any weather😋❣️

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Servings 20

Metric – US Customary

Ingredients

20 Apple Pockets

20 squares of puff pastry measuring 9 cm by 10 cm (3.5-Inch by 3.9-Inch)

Apple Filling

200 gram green apples peeled, clean of cores, cut into cubes of 1cm (0.4-Inch)
2 Tablespoon sugar
1 tsp corn starch
pinch salt
½ tsp cinnamon
⅛ tsp ground ginger optional

Nectarine Filling

200 gram Nectarines, peaches -or apricots cut into small cubes of 1 cm (0.4-Inches) no need to cook
3-4 Tablespoon sugar by taste
2 tsp corn starch
1 tsp lemon juice
pinch salt
1 Tablespoon water add gradually, if necessary

Topping

Pam oil for spraying

For Serving

powdered sugar
vanilla ice cream

Instructions

Preheat the oven to 190 degrees Celsius – 374 F

Apple Filling

Put the apples in a small saucepan, and add sugar, cornstarch, salt, cinnamon, and ground ginger. Cook on low heat for about 2 minutes; add a tablespoon of water if necessary; cook until the apples are soft (not too soft). Remove from the heat.

Nectarine Filling

Mix the ingredients in a bowl: fruit, sugar, cornstarch, lemon juice, and salt.

Assembly

Spread baking paper on a work surface and place the puff pastry squares on it.
Fill the remaining ten squares with the apple filling: put a tablespoon of the filling in the middle of half of each square.
Fill the remaining ten squares with the nectarine filling: put a tablespoon of the filling in the middle of half of each square.
Moisten the edges of the squares with water, fold in half, and press the edges with a fork.
Transfer the pockets to a baking tray lined with baking paper.
Make several holes in the pockets with a fork to release the steam.
Spray with Pam oil – for browning.
Put in the oven and bake for 25-30 minutes until golden brown.
Remove from the oven, sprinkle with powdered sugar and serve. You can accompany the pie pockets with vanilla ice cream.