I was gifted the most delicious summer peaches this week. (Thank you Paul & Kim!) The best gifts, are gifts that are food, hands down. These peaches are the best kind- the kind where juice streams down your arm as you eat it (and not stringy at all!) I wanted to do something delicious with them and I’ve made pies and crostatas previously which are wonderful but I wanted to try something different this time. Homemade ‘Pop Tarts’ coming at ya! These are kind of a mix between a croissant and a Pop Tart. A toaster strudel if you will? They’re super flaky and filled with a sweet and tart filling made of local peaches and some raspberry jam.
I’ve never actually been a huge Pop Tart fan, unless of course we’re talking about the brown sugar cinnamon flavor. It’s funny how the most mediocre of foods can stir up such nostalgic feelings. Brown sugar cinnamon Pop Tarts bring me straight back to my high school’s vending machine, where the biggest choice of the day was which processed sugar packed treat I going to split with my best friend that morning- the Big Texas Cinnamon Roll or a cinnamon Pop Tart? We were big fans of cinnamon. I can actually still smell the cafeteria and picture my self, catholic school uniform and all, rummaging through my blazer pocket in hopes of finding a stray quarter or two to make my snack dreams come true. Most times all I actually found was a bunch of exploded pens, no less than 3 half used lip glosses (a high school girl’s necessity) and a couple of bobby pins. The treats would almost always have to wait.
These are unbelievably easy to make and you can swap out whatever fillings you would like! You could do fruit, chocolate, or even something savory. As I am writing this I’m wondering how a brie & raspberry jam pocket would taste. I’m going to get after that. Word to the wise- don’t over fill them, as badly as you want these to be oozing with delicious filling, you actually need way less than you think. Overfilling leads to pocket explosions, so try to only use 1-2 tablespoons of filling and then stop yourself.
These are so, so easy and only require 4 steps. Cut the put pastry, fill with filling, close tightly with a fork, bake. Done!
Look at those flakes!
Definitely filling these with cheese next time.
- 1 box store bought puff pastry sheets
- 3-4 peaches pitted, peeled and chopped into small pieces
- 2 tablespoons raspberry jam plus more for spreading
- 1 teaspoon lemon juice
- ½ teaspoon almond extract
- 2 tablespoons honey
- 1 tablespoon corn starch
- 1 pinch of salt
- 1 sprinkle of cinnamon (less than ½ teaspoon)
- 2 tablespoons ½ & ½ for brushing on top
- Preheat oven to 425 degrees.
- Remove puff pastry from the freezer and let it thaw for 15 minutes.
- While the pastry is thawing, make the filling.
- Pit, peel and chop peaches. Add the peaches, jam, lemon juice, almond extract, honey, salt, cinnamon and corn starch to a medium size sauce pan.
- Bring the mixture to a boil and let boil for about 5 minutes until it thickens a bit. You will know it's ready when the mixture can coat the back of a spoon.
- Let the filling cool.
- Cut the puff pastry into matching square pieces.
- Spread about 1 tablespoon on jam and a tablespoon of the peach filling on to each square.
- Sandwich the filling and close each pocket by sealing the edges with a fork.
- Back for 20 minutes or until golden brown.
- Serve warm! They are best right out of the oven.