Puff Pastry Pockets Recipes

PUFF PASTRY CHEESE POCKETS

Steps:

• Remove Pastry Dough sheets from the refrigerator and let them defrost at room temperature for 20-30 min.
• In the meantime, in a medium bowl, using a spatula, mix together the cheese , eggs and milk.
• Place the butter in a microwave safe bowl and melt.
• Add the butter to the mixture, using a spatula mix until well incorporated. Add the flour and continue mixing.
• Season with salt and pepper.
• Preheat oven to 350F.
• Position the Puff Pastry Dough sheets on a flat working surface and cut in squares (2-3 inches).
• Using a spoon, place the mixture (1-2 tbsp.) into the center of the squares. Make sure you have the same amount of squares without the filling, as they will be used to cover the other ones.
• After the cheese filling was distributed, take the remaining squares and place on top of the cheese filling, using your fingers to glues the two together, resulting in small cheese pockets.
• In a small bowl, whisk together the remaining 2 egg yolks and brush the top of the cheese pockets.
• Place in the oven and bake until golden, around 30 min.

SHEET TRAY PUFF PASTRY POCKETS RECIPE BY TASTY

Steps:

• In a skillet over medium-high heat, add the ground beef, potatoes, tomatoes, and taco seasoning. Cook until the beef begins to brown. Then add the water, cover with a lid, and let simmer for 10 minutes. Set aside.
• Preheat oven to 375˚F (190˚C).
• In a bowl, mix together parmesan, mozzarella, provolone, ricotta, Italian seasoning, and salt. Set aside.
• Flour a clean working surface and place two sheets of puff pastry next to one another, slightly overlapping on the edge. Press overlapping edges together firmly and roll out with a rolling pin to match the size of an 18x13-inch (45x30-cm) sheet tray. Repeat with two more sheets of puff pastry and set aside under a slightly damp towel until you're ready to start assembling.
• To assemble, spray an 18x13-inch (45x30-cm) sheet tray with cooking spray and place one of the big pieces of puff pastry on the sheet. Press the dough into the corners.
• Divide the sheet tray into eight sections. First, place half of the four-cheese mixture onto the dough and shape into a small rectangle that takes up about ⅛ of the sheet pan, leaving about half an inch from the edges of the corner of the pan. Repeat below with the rest of the four-cheese mixture.
• Next to the four-cheese pockets, make a rectangle with cheddar, followed by scrambled eggs, bacon, and more cheddar on top. Repeat for another egg, bacon, and cheese-flavored pocket.
• Then, sprinkle some Mexican blend cheese in the shape of a rectangle, followed by the cooked taco meat, and topped with more Mexican blend cheese. Repeat for another taco-flavored pocket.
• Lastly, spread some pizza sauce in a rectangle shape and top with mozzarella cheese, pepperoni, and a little more cheese on top. Repeat for another pizza-flavored pocket.
• Using a pastry brush, brush around each rectangle with egg wash. Cover the whole sheet pan with the other puff pastry sheet and press firmly down in between each rectangle to seal and form an isolated pocket.
• Once those feel secure, cut the dough into 8 rectangular pockets, and remove any excess dough from the sides. Using a fork, poke each pocket 4 times for ventilation and brush each pocket with egg wash.
• Bake for 28-30 minutes, or until the top is golden brown and the pockets have puffed up.
• Enjoy!

PROVOLONE BEEF PASTRY POCKETS

Steps:

• Preheat oven to 425°. In a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender and liquid is evaporated. Remove from pan; cool completely., Drain beef, discarding sauce or saving for another use. Coarsely chop beef. In a small bowl, whisk egg and water., Unfold one sheet of puff pastry. On a lightly floured surface, roll pastry into a 15x9-in. rectangle; cut crosswise into thirds, making three 5-in.-wide rectangles., Place a cheese slice on one half of each rectangle, trimming cheese to fit. Top each with a rounded tablespoon mushroom mixture and scant 3 tablespoons beef. Lightly brush edges of pastry with egg mixture. Fold pastry over filling; press edges with a fork to seal. Transfer to a parchment-lined baking sheet. Repeat with remaining pastry sheet and filling., Brush tops with egg mixture. Bake 17-20 minutes or until golden brown. Serve warm. Freeze option: Freeze unbaked pastries on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake frozen pastries on a parchment-lined baking sheet in a preheated 400° oven 20-25 minutes or until golden brown and heated through.

SWEET PUFF PASTRY POCKETS RECIPE BY TASTY

Steps:

• Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
• Place a spoonful of chocolate hazelnut spread and a slice of banana in the first four cube divots.
• Place a spoonful of raspberry jam and a piece of chocolate in the middle four cube divots.
• Place the chocolate chips, marshmallows, and graham cracker into the last 4 cube divots.
• Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.
• On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
• Preheat oven to 400˚F (200˚C).
• Using a knife cut any excess dough from the sides.
• Using a fork, press into the the edges of the pastry and seal.
• Brush the pastry with egg wash and bake for 30 minutes.
• Enjoy!

CHEESE AND SPINACH PUFF PASTRY POCKETS

Steps:

• Preheat the oven to 400 degrees F.
• Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.
• Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.

SHEET PAN STUFFED PASTRY POCKETS RECIPE BY TASTY

Steps:

• On a lightly floured surface, roll out the puff pastry sheets to 9x12-inch (23x30-cm) rectangles. Set one pastry sheet aside and fold the other in half lengthwise, then in half crosswise twice, to form creases for 8 pockets. Unfold the pastry sheet on the prepared baking sheet.
• Make the Strawberries 'n' Cream filling: In a small bowl, combine the cream cheese, sugar, and vanilla, and mix until smooth.
• Make the Very Berry filling: In a small bowl, mash the raspberries, then add the blueberries, sugar, lemon juice, and lemon zest. Mix with a fork.
• Spoon the berry mixture over the center of 2 of the 8 rectangles.
• Use a spatula to spread the chocolate hazelnut spread over the center of 2 more rectangles, then top with the banana slices.
• Use a spatula to spread the cream cheese mixture in the center of 2 more rectangles, then top with the strawberries.
• Place apples slices in the center of the remaining 2 rectangles, then sprinkle with the brown sugar and cinnamon.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Brush the egg wash over the pastry around the edges and between each filling, then top with the remaining puff pastry sheet. Use your fingers to press the pastry down around each filling. Once tightly pressed, use a pizza cutter or knife to cut out each pocket.
• Seal the outside edges with a fork. Poke the top of each pocket with a fork 3-4 times to ventilate. Brush the tops with egg wash.
• Bake for 25 minutes, or until golden brown.
• Make the glaze: In a medium bowl, combine the powdered sugar, milk, and vanilla. Stir until smooth and thick.
• Remove the pockets from the oven and let cool for 5 minutes. Decorate with the glaze, then serve immediately, or wrap in wax paper and freeze for up to a week. Reheat in the toaster oven.
• Enjoy!