Peach Pockets (Printable Version)
Sweet peachy goodness tucked inside flaky crust, fried till golden and topped with a simple glaze. A convenient treat for every event!
# Ingredients:
→ Pie Filling Supplies
01 -
One can (21 oz) peach filling for pies
02 -
Store-bought pie dough from the fridge
→ Sweet Glaze Supplies
03 -
1/2 cup powdered confectioners' sugar
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1 tsp of light corn syrup
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1 tbsp of plain water
06 -
Vegetable oil, to fry
# Steps:
01 -
Pour vegetable oil 4-5 inches deep into a strong pot like a Dutch oven. Clip a thermometer to track the heat. Raise the oil to 375°F. Too cold, and pies soak up too much oil; too hot, and they burn.
02 -
Take out your chilled pie dough and flatten it. Use a bowl (5-6") to outline a circle, then cut it out with a knife. If the bowl doesn’t fit several times, roll the dough thinner. Cut out 6 circles total.
03 -
Place about 2 spoonfuls of the peach filling onto a dough circle. Add as much as you can without it spilling when you close it up.
04 -
Dip your fingers in water and brush it along the edge of the dough to stick them together. Fold it in half and pinch the edges shut firmly.
05 -
Combine the confectioners' sugar, corn syrup, and water in a little bowl to make your glaze. Keep it covered with a damp paper towel so it doesn't dry out before you use it.
06 -
Fry one pie at a time in the hot oil until golden brown, about 2-3 minutes each. When done, take the pie out and drain it on paper towels.
07 -
Use your pastry brush to coat both sides of each pie with the sweet glaze. Lay each on a rack or tray to cool off.
08 -
Keep frying and glazing pies until they're all done. Eat right away while warm.
# Notes:
01 -
They taste best when they're still hot and fresh.
02 -
Switch up the filling with other fruits like cherries, blueberries, or apples.