SAVORY PUFF PASTRY POCKETS RECIPE BY TASTY
Here's what you need: ricotta cheese, fresh spinach, artichoke heart, salt, pepper, frozen puff pastry, shredded mozzarella cheese, pepperonis, marinara sauce, roasted red pepper, pesto, mozzarella pearls, butter
Provided by Pierce Abernathy
Categories Snacks
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- In a medium-sized mixing bowl, combine the ricotta, spinach, artichokes, salt, and pepper, and mix until fully incorporated.
- 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 the shredded mozzarella, pepperonis, and marinara in the first four cube divots.
- Place the roasted red peppers, pesto, and mozzarella pearls in the middle four cube divots.
- Spoon the ricotta mixture 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.
- 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 butter and bake for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 323 calories, Carbohydrate 12 grams, Fat 24 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram
CHEESE AND SPINACH PUFF PASTRY POCKETS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h5m
Yield 12 appetizer servings
Number Of Ingredients 9
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.
SWEET PUFF PASTRY POCKETS RECIPE BY TASTY
Here's what you need: frozen puff pastry, chocolate hazelnut spread, banana, raspberry jam, chocolate bar, chocolate chips, mini marshmallows, graham cracker, egg wash
Provided by Pierce Abernathy
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 213 calories, Carbohydrate 24 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, Sugar 11 grams
SHEET TRAY PUFF PASTRY POCKETS RECIPE BY TASTY
Here's what you need: puff pastry, ground beef, russet potato, tomato, taco seasoning, water, shredded mexican cheese blend, grated parmesan cheese, mozzarella cheese, shredded provolone cheese, ricotta cheese, italian seasoning, salt, shredded cheddar cheese, eggs, bacon, pizza sauce, shredded mozzarella cheese, pepperoni, egg
Provided by Chris Salicrup
Categories Lunch
Yield 8 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 942 calories, Carbohydrate 59 grams, Fat 65 grams, Fiber 2 grams, Protein 29 grams, Sugar 1 gram
PUFF PASTRY POCKETS
Using simple puff pastry found in the freezer section, you can easily wrap up a variety of delicious ingredients, and then bake and freeze extras for later. Our recipe features chicken, baby spinach, prosciutto and Parmesan as key ingredients. Depending on what you have readily available, feel free to substitute ham or bacon for the prosciutto. Most frozen puff pastry boxes come with two sheets, so don�t hesitate to just make a double batch. Enjoy one batch tonight and freeze the second for later.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Coat a large skillet with olive oil spray, and then add the garlic and onion to brown.
- Season chicken with salt, pepper, parsley and lemon zest and add to the skillet, along with the prosciutto.
- While chicken cooks through, unfold the pastry sheet on a flat, lightly floured surface and roll into a 14� square. Cut the pastry into four 7� squares.
- Split the cooked chicken mix evenly between each of the 7� pastry squares. Top each with baby spinach leaves and Parmesan.
- In a small bowl, whisk together egg and water, then brush each of the pastry squares. Fold the corners of the pastry squares to the center to cover the filling and press down to seal.
- Place each of the pastry pockets on a parchment-lined baking sheet, seam-side down and brush with egg mixture. Bake for 20 minutes or until puff pastry is golden brown.
- Freezing: Place pastry pockets on a plastic-lined baking sheet in the freezer until frozen solid. Transfer to a freezer bag and be sure to remove excess air before sealing. Try doubling up the bag to lock out odors and freezer burn. Freeze for up to 3 weeks.
- Reheating: Thaw in the refrigerator for 2-3 hours before reheating. Place each of the thawed pastry pockets on a parchment-lined baking sheet, seam-side down and brush with egg mixture. Bake at 400°F for 20 minutes or until puff pastry is golden brown.
Nutrition Facts : Calories 558.5, Fat 31.7, SaturatedFat 9.4, Cholesterol 131.6, Sodium 524.6, Carbohydrate 31, Fiber 1.5, Sugar 1.5, Protein 36.1
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