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.