Air fryer recipe · Desserts & Bakes
Apricot Jam Pockets
Golden pastry parcels sealed around warm, fruity apricot jam that oozes with the first bite.
- 14 minTotal time
- 175°CAir fryer
- 2Serves
- Contains eggDiet
Nutrition per serving
- 90kcal
- 3.2 gprotein
- 13.2 gcarbs
- 2.4 gfat
- 0.1 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Puff pastry sheet1
- Apricot jam1/3 cup
- Egg wash1 egg
- Coarse sugar2 tbsp
- Ground cardamom1/4 tsp
Method
Cut the squares
Slice the puff pastry into even squares about eight centimetres across. Keeping them the same size matters, as uniform squares fold into neat pockets that seal well and cook at the same rate.
Season the jam
Stir the apricot jam with a pinch of ground cardamom for a warm, fragrant filling. The gentle spice lifts the jam so the sweetness does not taste flat, and a thick jam is less likely to run out.
Fill and fold
Spoon a little jam into the centre of each square, then fold it corner to corner into a triangle. Leave a clear border of pastry around the filling so the edges can be pressed fully shut.
Seal and glaze
Crimp the edges firmly with a fork to lock the jam inside, then brush the tops with egg wash and scatter over the coarse sugar. A tight seal stops the jam bubbling out and burning as it heats.
Air-fry until golden
Air-fry at 175C for 11 min until the pockets are puffed and deeply golden. Let them cool for a few minutes before biting in, as the jam inside holds a lot of heat straight from the basket.
