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.

Apricot Pockets

Serves 8

Ingredients:

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

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• 1/3 cup granulated sugar, divided

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• Juice and grated zest of 1 small lemon

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• 2 cups all-purpose flour

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• 1 tablespoon baking powder

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• 1 teaspoon salt

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• 1-1/2 cups plain soy creamer

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• 3 tablespoons warmed coconut oil

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• 1 cup vanilla-flavored soy or coconut yogurt

Directions:

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1. Preheat oven to 400 degrees F.

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

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

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4. Turn dough out onto a lightly floured surface and form into an 8×16-inch rectangle.

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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.

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

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

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

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

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10. Serve apricot pockets drizzled with yogurt sauce.

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