Half Moon Pie Pockets

Name: Half Moon Pie Pockets
Ingredients: Shell; 2 sheets frozen puff pastry, 9 1/2-inch square each; 1 large egg, slightly beaten; 2 tablespoons sugar; Chocolate Nut Filling; 1 cup chocolate chips; 1/3 cup chopped nuts, toasted; Strawberry Filling; 3 cups chopped strawberries; 1/4 cup sugar; 3 tablespoons flour; 1 1/2 teaspoons pure vanilla extract; 1 pinch salt; Pumpkin Spice Filling; 1 cup canned solid-pack pumpkin; 2 tablespoons canned solid-pack pumpkin; 3 tablespoons light brown sugar; 2 tablespoons flour; 3/4 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg

21 ingredients

1 steps

Ingredients

Shell
2 sheets frozen puff pastry, 9 1/2-inch square each
1 large egg, slightly beaten
2 tablespoons sugar
Chocolate Nut Filling
1 cup chocolate chips
1/3 cup chopped nuts, toasted
Strawberry Filling
3 cups chopped strawberries
1/4 cup sugar
3 tablespoons flour
1 1/2 teaspoons pure vanilla extract
1 pinch salt
Pumpkin Spice Filling
1 cup canned solid-pack pumpkin
2 tablespoons canned solid-pack pumpkin
3 tablespoons light brown sugar
2 tablespoons flour
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Directions

1

["Remove both sheets of puff pastry from the box, set them on a lightly floured surface, and cover with plastic wrap. Do NOT unfold at this point. Let the covered puff pastry sit on the countertop until thawed and just pliable, about 20 minute.", "Meanwhile, position the oven rack on the middle rung. Heat the oven to 425*. Line 2 half sheet pans with parchment or a non-stick liner. Have ready the beaten egg plus 2 tbsp sugar.", "On a lightly floured work surface, carefully unfold pastry. Dust the top of the pastry with a little flour. Roll out each sheet, lightly dusting with flour as needed to prevent the dough from sticking to the rolling pin and work surface, into a 12 inch square. Using a 4\" round cookie cutter