Crisp and Flaky Orchard Apricot Pockets

1 package frozen puff pastry (2 sheets)
2 jars (26 oz.) apricot halves, drained
1/2 cup sugar

Preheat oven to 375F

Thaw puff pastry for 30 minutes or according to directions on box.

Drain apricots and slice each half into thirds; set aside.

When pastry is thawed, put each sheet on a lightly floured surface and roll out to extend each side by approximately 1/2 inch. Cut each sheet into eight rectangles to make 16 total.

Fill bottom portion of each rectangle with 4-5 pieces of fruit; moisten sides with a bit of water and pinch closed to form a square. Place pocket on a baking sheet and sprinkle generously with sugar. Cut 3 slits in the top of each for the steam to escape while baking.

Bake at 375F for 25 minutes or until the pockets are golden brown.

Servings: About 16 (can be served warm or cold)
Source: Apricot Producers of California