A constant favorite at our KOA campouts. We bake it in a cardboard box oven, great fun! We actually use the restaurant supply size puff pastry, but that is a lot for a family.
Ingredients:
- 1 17.3-ounce package Puff Pastry Sheets, thawed
- 1 can cherry, blueberry, peach, almond pie filling
Directions:
- Heat the oven to 400°F.
- Line a baking sheet with parchment paper.
- Unfold the pastry sheet on the baking sheet.
- Spoon pie filling lengthwise down the center of the pastry.
- Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the filling.
- Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the filling.
- Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.(They never wait and they burn their tongues.)
Serves: 6
Source: A variation on a Pepperidge Farm recipe.
