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1 pkg puff pastry sheets, thawed
1 egg, separated
3/4 cup ricotta cheese
1/4 cup sugar
2 tbs all purpose flour
1/4 tsp ground cinnamon
1/3 cup peach preserves
3 peaches, pitted and each cut into 16 slices
(Heat oven to 400 degrees). Line 2 baking sheets with foil, coated with cooking spray. Unfold pastry sheets on work surface. Slice sheets along the fold lines, making 6 pieces, 10x3". Cut 4 of the strips crosswise into thirds, creating 12 squares total. Transfer 6 squares to each of the baking sheets. Slice each of the 2 remaining pastry pieces crosswise into 24 strips, 3x1/3" for a total of 48 strips. Brush egg white onto pastry squares. Place thin strips around edges of squares to make border. Bake 1 baking sheet of pastry square for (10 min.) or until puffed and lightly colored. Remove. Repeat with second sheet. In bowl, beat together yolk, ricotta, sugar, flour and cinnamon. Spoon generous tablespoon of ricotta mixture into center of each puff pastry. Return both sheets to oven and (bake 12 min.) more or until cheese mixture is set. In saucepan or bowl in microwave oven, melt preserves. Once packets have been removed from the oven, top each with 4 peach slices. Brush with preserves. Return sheets to oven for 2 min. to warm peaches and glaze. (Serve packets slightly warm).