Ingredients - serves 2
4 frozen pastry squares
2 apricots, stoned and cut into 8ths
On a baking tray lined with greaseproof paper, lay the pastry out to defrost.
When defrosted place 4 pieces of apricot in the centre of each piece of pastry. The apricots I was using were quite large, so if they are smaller you might need more pieces.
Fold over the pastry to create a pocket and pinch edges together. Score the top of each pocket to allow the steam to escape.
Sprinkle each pocket with a generous amount of sugar.
Bake in an oven at 200c for around 15 to 20 minutes, until pastry is lightly browned.
Serving these pockets with an Apricot Smoothie (see recipe) makes a lovely summery breakfast.