Every time I think about these fruit pockets I think about Hot Pockets and then I think about Jim Gaffigan and hear his voice doing the “Hot Pocket” bit in my head. Then his high-pitched hot pocket turns into Fruuuuit Pocket and I chuckle to myself. It’s a weird train of thought, I know.
To go along with my random train of thought I have a twisty-turney train of evolution from nectarines to fruuuuuuit pocket. It all started at Sprouts when mangos were 2 for $1 and nectarines were on sale for a ridiculously low price of .49 a pound or something like that. I couldn’t pass up that deal to I loaded up not knowing what they would become. They sat on my counter in a paper bag for almost a week when I finally realized that I better do something and fast or I would have 2 pounds of mush ready for my compost bin. I sliced the nectarines and mangos, added sugar, peach schnapps and instant tapioca thinking I would make a pie for dinner. Well, the pie never happened because as dinner got closer my desire to get the counter dirty making a pie crust was overshadowed by my desire to sit and scroll through FB. Into a freezer bag it all went and sat in the freezer until I was ready to actually do something with them. Instead of a pie for my family I just sucked on the mango pit.
Enter Pillsbury pizza crust. One day I realized I had a Pillsbury pizza crust in the back of the fridge and I better do something with it before the 2 years it takes to expire passed.
I remembered my frozen nectarine concoction. It only took a few minutes to thaw the bag in hot water. The rest of the story is easy…Rolled the pizza dough out super thin then cut into squares, filled with fruit, crimped edges, brushed with egg wash, sprinkle with raw sugar, bake. voila. Fruuuuuuit Pocket!
I’ve decided to label this under dessert AND breakfast because I had them for both occasions.
Fruit Pocket Recipe
1 lb. ripe nectarines, sliced
2 mangoes, sliced
2 Tbs. sugar
1/4 cup peach schnapps
2 Tbs. instant tapioca (the dry stuff you find in a box in the baking aisle. NOT snack pack tapioca pudding)
juice from 1 lemon
1 can Pillsbury pizza dough
1 egg beaten + 2 Tbs water
Combine first 6 ingredients. Roll out pizza dough to 1/4 inch thickness. With a very sharp knife cut into squares approximately 5×5. Place a dollop of fruit in the middle of the dough. Fold over and crimp edges with a fork. Brush all over with egg wash and sprinkle with raw sugar. Line baking sheet with parchment paper and place fruit pockets on parchment. Bake at 350 for 8 minutes. After 8 minutes rotate pan then bake for another 5 to 8 minutes or until golden brown.