Peach bags

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other on a lightly floured work surface and let them thaw for 10-15 minutes. Scald peaches with boiling water and remove the skin. Halve the fruits, stone them and cut them into slices.

2. 2

   (Drain the canned peaches well.) Cut the puff pastry slices in half crosswise and roll them out with a kitchen roll to approx. 10x10 cm. Place 2 slices of peach in the middle of each plate and fold the pastry corners towards the middle.

3. 3

   Put the pastry on a cold rinsed baking tray, cover well with cling film and let it rest in the fridge for 1-2 hours. Whisk the egg yolk with 1 tablespoon of water and spread it on the puff pastry pieces.

4. 4

   Bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) for 12-15 minutes until golden brown. Warm up the apricot jam and spread over the still warm baked goods. Carefully remove the puff pastry and peach pockets from the baking tray and allow to cool on a cake rack.

5. 5

   Makes 10 pieces.