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Nutrition Facts
Serving Size 156 g
(Approx. 6 Servings)
Amount Per Serving
Calories 520 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 19 g 95%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 570 mg 24%
Total Carbohydrate 68 g 23%
Dietary Fiber 3 g 12%
Sugars 26 g
Protein 7 g
Vitamin A 4% Iron 70%
Vitamin C 4% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Blackberry and Peach Pastry Pockets

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

2 The Texas Pie Company Original Pie Dough Puck, rolled out according to package instructions, a little less than1/4-inch thick
1 cup(s) Robert's Reserve Blackberry and Peach Pie Filling
1 egg, beaten
1/2 cup(s) powdered sugar
1 Tbsp whole milk
1/8 Tsp vanilla extract
1/2 cup(s) Fruity Pebbles Cereal, slightly crushed
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Preheat oven to 350ºF and line a baking sheet with parchment.
Flour work space and cut prepared dough into 12 Pop-Tart-size rectangles.
Set 3 pieces of dough on prepared baking sheet and remaining pieces on the floured work space or on parchment.
Spoon about a tablespoon of filling onto each rectangle on the baking sheet. Smooth it out to within 1/2-inch of edges.
Dip your index finger in beaten egg and coat the outside edge of each filled piece of dough.
Place a second piece of dough on top of each and use a fork to crimp edges.
Bake about 20 minutes or until golden brown. Leave pastries on baking sheet to completely cool on the counter or chill in freezer before icing. You can also use a cooling rack.
In a small bowl, combine powdered sugar, milk and vanilla. Icing should be thin but thick enough to coat pastry. Add milk in 1/2 teaspoon increments if necessary.
Once cooled, spoon icing over pastries and sprinkle with crushed fruity pebbles.


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