Mini Peach Pocket Pies


1/2 cup unsalted butter, at room temperature, cut into chunks (125 mL)
1/2 pkg cream cheese at room temperature (8 oz/250 g)
1/4 tsp salt (1 mL)
1 cup all-purpose flour (250 mL)
1 can California cling sliced peaches, in light syrup (28 oz/796 mL)
2 tbsp cornstarch (30 mL)
2 tsp lemon juice (10 mL)
1/2 tsp cinnamon (2 mL)
1/4 tsp nutmeg (1 mL)
1 egg yolk whisked with 1 tsp (5 mL) water
granulated sugar, preferably coarse, for sprinkling


Place butter, cream cheese and salt in a large bowl. Using an electric mixer, beat until well blended. Gradually add flour, beating just until blended. Form into 6 equal-size balls. Wrap each with plastic wrap; refrigerate at least 1 hour.

Place 1/4 cup (50 mL) peach syrup in a medium pot, then drain remaining peaches really well. Stir cornstarch with peach syrup until dissolved. Chop well-drained peaches, into pieces no larger than 1/2-inch (1-cm). Add to pot along with lemon juice and spices. Stir well.

Set over medium heat, stirring continuously until mixture thickens, about 3 minutes. Set aside to cool completely.

Line 2 baking sheets with parchment paper. Preheat oven to 375°F (190°C). Dust counter with flour. Slice 3 balls in half. Roll each into a circle measuring about 5-inches (12.5 cm). Place about 2 tbsp (30 mL) peach mixture in centre of each. Brush egg mixture around edges of pastry. Fold pastry over filling to form a semi-circle. Press edges together to seal. Then roll edges over again to seal really well.

Place on prepared baking sheet. Brush tops with egg mixture, cut a small slit in tops with knife, then sprinkle with sugar. Bake in centre of preheated oven until golden, about 20 minutes. Repeat with remaining 3 balls while these are baking. Serve warm or at room temperature.

Makes 12 pies

Recipe and image courtesy of California Cling Peach Board. For more information and recipe ideas, please visit

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