Apple-Peach Pocket

Ingredients

• 400 g puff pastry (1 package)
• 380 ml fruit cocktail (1 can)
• 200 g whipping cream
• powdered sugar (to sweeten to taste)
• 2 tbsp apple jelly

Instructions

1. 1.

   Let the puff pastry thaw. Stack sheets and roll out to a thickness of about 1 cm. Cut the sheet into 8 strips, place on a baking tray lined with parchment paper, and bake in a preheated oven at 210 °C for about 10‑15 minutes until golden brown. Remove and let cool.

2. 2.

   Drain the fruit cocktail through a sieve and let it drip. Whip the cream, sweeten lightly to taste. Brush the pastry strips with some cream, top four strips with fruit, and cover with another pastry strip. Place on a cake plate and spread warmed apple jelly over the top.