Toast the pine nuts in a separate skillet over low heat for 2 - 3 minutes, or until golden. Fold toasted pine nuts and chopped apricots into the plant-based ground mixture.
Unfold thawed puff pastry onto a floured cutting board. Cut it lengthwise down the middle, then cut into three even parts. You will end up with 6 small rectangles per sheet (there will be 12 total with both sheets).
Smear six of the rectangles with baba ganoush and top with the plant-based ground mixture and feta. Make sure to leave enough room around the edges to seal the pockets together. Take the other rectangle halves and place them on top. Using a fork or your fingers, gently seal around the edges to create a pocket. You will have 6 in total.
Preheat oven to 400F. Brush the top of each pocket with the whisked egg wash and bake on a parchment-lined cookie sheet for 25 - 30 minutes, or until golden.
Immediately transfer pockets to a wire cooling sheet and allow them to rest for 2 - 3 minutes before consuming. Serve with desired dipping sauce and enjoy!
Recipe by Slice of Jess at https://sliceofjess.com/mediterranean-puff-pastry-pocket-with-lemon-caper-yogurt/