Puff Pastry Cheese Pockets
These Puff Pastry Cheese Pockets are flaky, cheesy, and incredibly easy to make. Perfect as a snack, appetizer, or brunch treat!
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Pastry Brush
- Rolling Pin
- Knife or pizza cutter
Ingredients
- 8 ounces crumbled feta cheese
- 3 tablespoons finely chopped green onions
- 1 large egg lightly beaten
- 1 package frozen puff pastry 17.3 ounces, thawed and rolled out a little to smooth
- 1 large egg yolk beaten with 1 teaspoon water
Instructions
- In a mixing bowl, combine the crumbled feta cheese, finely chopped green onions, and the lightly beaten egg. Mix well until thoroughly combined.
- Once the puff pastry is thawed, roll it out slightly on a floured surface to smooth out any creases to about 1/8 inch thick. Cut the pastry into roughly 4x4 inch squares.
- Place a generous spoonful of the cheese filling in the center of each pastry square, being careful not to overfill.
- Fold the pastry over the filling to create a triangle or rectangle shape. Press the edges firmly to seal and crimp with a fork for decorative touch and extra security.
- Place the filled pockets on a baking sheet lined with parchment paper. Brush the tops with the beaten egg yolk mixed with water for a golden finish.
- Preheat oven to 400°F (200°C). Bake the cheese pockets for 20-25 minutes until puffed and golden brown.
Notes
- Make ahead and freeze assembled pockets on a baking sheet, then store in a zip-top bag for up to 3 months.
- Try adding fresh herbs, sun-dried tomatoes, pumpkin puree, or sautéed mushrooms for seasonal variations.
- To prevent filling leakage, avoid overfilling and seal edges tightly.
- Use a flax or chia seed egg to make this recipe vegan-friendly.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven for crispiness.