•  1 package of frozen puff pastry sheets
•  3 15 oz. cans California Canned Cling Peach slices, drained
•  1/2 cup sugar

Directions:
Preheat oven to 375° F.

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

Drain peaches and set aside.

Place each thawed pastry sheet on a lightly floured surface and roll out to extend each side by approximately 1 inch. Cut each sheet into 8 rectangles to make 16 total.

Fill bottom portion of each rectangle with 3-5 peach slices. Moisten sides with a bit of water and pinch closed to form a square.

Place pockets on baking sheet and sprinkle generously with sugar. Cut 3 slits in the top of each pocket for the steam to escape while baking.

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