| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 9 servings |
Ingredients
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 1 egg
- 1 tablespoon water
- 1 can (21 ounces) fruit pie filling, any variety
Instructions
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
- Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.
- Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 383 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 18 mg |
| Sodium | 154 mg |
Reviews
This was so easy and tasted great!! I had to make a few changes as I only had 1 puff pastry left so I rolled it out. I sprayed a square glass dish and cut the dough so it would overlap the sides a little. All I had was a jar (Dole 14.5oz) sliced peaches in 100% fruit juices. I used a slotted spoon and put the peaches in a bowl and added 1 T flour and 1 T sugar, mixed gently and pour that mixture into the center of the dough. I pulled the sides of the dough up and over the peaches. The left over dough I cut into leaf shapes and placed ontop. I used the egg wash and sprinkled a tablespoon of sugar over that. I cut small slits around the leaves. From now on I’ll be making these instead of the regular pies! Thanks Pepperidge Farm!! I used Phyllo dough to make Knishes, but next time I’ll be using Pepperidge Farm puff pastry.