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Apricot Pockets

Apricots are soon coming into season and will beg to be part of your vegan dessert menu. Nestling them into pastry pockets and drizzling with a sweet sauce is a scrumptious way to enjoy these plump orange-hued fruits.

Apricots are soon coming into season and will beg to be part of your vegan dessert menu. Nestling them into pastry pockets and drizzling with a sweet sauce is a scrumptious way to enjoy these plump orange-hued fruits.
Apricots are soon coming into season and will beg to be part of your vegan dessert menu. Nestling them into pastry pockets and drizzling with a sweet sauce is a scrumptious way to enjoy these plump orange-hued fruits.

Apricot Pockets

Serves 8

Ingredients:

  • 1-1/2 pounds fresh apricots, halved, pitted, sliced

  • 1/3 cup granulated sugar, divided

  • Juice and grated zest of 1 small lemon

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1-1/2 cups plain soy creamer

  • 3 tablespoons warmed coconut oil

  • 1 cup vanilla-flavored soy or coconut yogurt


Directions:

  1. Preheat oven to 400 degrees F.

  2. In a large bowl, combine apricots, 1/4 cup sugar, and lemon juice and zest.

  3. In a second large bowl, whisk together flour, baking powder, and salt. Add creamer and mix until a sticky moist dough forms.

  4. Turn dough out onto a lightly floured surface and form into an 8x16-inch rectangle.

  5. Cut rectangle into 8 squares and lightly roll out each square. Mound about 1/4 cup of the apricot mixture in the center of each square.

  6. Bring the four corners of each square into the center over the apricot filling and pinch corners together.

  7. Brush pastry with coconut oil and sprinkle with remaining sugar.

  8. Place pockets on a large baking sheet and bake for 20 to 25 minutes or until pastry is golden.

  9. While the pockets are baking, place yogurt in a small saucepan over low heat. Heat, stirring occasionally, until warmed through.

  10. Serve apricot pockets drizzled with yogurt sauce.


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