Ingredients
Method
- 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.
