- 1 egg
- 1 can (16.3-ounces) buttermilk flavored refrigerated biscuits
- 8 teaspoons ginger preserves*
- 1/2 cup Sun-Maid Natural Raisins
- 1 cup sliced peaches
oven to 350 degrees F.
a baking sheet with parchment paper; set aside.
egg to make an egg wash; set aside.
On a lightly floured surface, use a rolling pin to ROLL
out each biscuit to a 5-inch circle. Take a rolled biscuit and top with 1 teaspoon ginger preserves, 1 tablespoon Sun-Maid Natural Raisins, and 1 peach slice. Use a pastry brush to brush perimeter of biscuit with egg wash.
one side of biscuit over to close and press edges together to seal. Repeat to make eight pockets.
pockets on prepared baking sheet and brush tops with remaining egg wash.
for 15 to 18 minutes. Remove and let cool to touch.
*Apricot or peach preserves can be substituted for ginger.
Makes 8 servings.