LEMON PUFF PASTRY POCKETS
Steps:
- Make the filling: Mix ricotta cheese, confectioners' sugar, lemon zest, lemon juice, and vanilla extract together in a small bowl until combined and smooth. Set aside.
- Line a large baking sheet with parchment paper. On a lightly floured surface, roll out one pastry sheet. Use a pizza cutter and cut the sheet into 6 squares. Transfer the squares to the prepared baking sheet.
- Using a pastry brush, brush the squares with the egg wash. Spoon 1-2 tablespoons of the ricotta mixture onto one triangle of each square. Fold the empty triangle over the filling and line up the edges as best as you can. Crimp the edges with a fork to seal shut.
- Repeat this with the 2nd puff pastry sheet so you have a total of 12 pockets. Slice 2 slits in the tops for air vents and brush them with egg wash, then sprinkle coarse sugar on top. Chill the pockets in the fridge for 25 minutes or up to 1 day.
- Preheat the oven to 375°F (190°C) during the last few minutes of chill time. Bake the pockets for 20-25 minutes, or until the tops are golden brown.
RASPBERRY PASTRY POCKETS
Steps:
- Thaw the puff pastry and roll the sheets out on a lightly floured surface to make it a little thinner. Chill, covered with plastic wrap to let rest. In a mixer with a paddle attachment, mix the cream cheese, egg yolk, powdered sugar, vanilla extract and lemon rind.
- Make an egg wash by whisking together the egg and water in a small bowl. Cut the puff pastry into 3-inch squares. Lay a square of pastry on a work surface and paint the edge with egg wash. In the center of the pastry, place 1 tablespoon of cheese filling and 3 raspberries. Paint the edge of a second square of pastry with egg wash, place it on top of the filling and carefully press the edges together to seal them well. Place pockets 1-inch apart on a parchment paper lined sheet pan and keep chilled. Repeat with the remaining pastry.
- When they're all done, brush the top surface with egg wash and sprinkle with sugar. Bake in a pre heated at 375 degree F oven until golden brown, about 20 to 25 minutes.
RASPBERRY PASTRY POCKETS
A Gale Grand recipe courtesy of the Food Network that I tweaked to lower the fat and calories somewhat. A few mini-chocolate chips added in with the cream cheese filling will really take this over the top.
Provided by SusieQusie
Categories Dessert
Time 45m
Yield 12 pastries, 12 serving(s)
Number Of Ingredients 10
Steps:
- Thaw the puff pastry and roll the sheet out on a lightly floured surface to make it a thinner and get to approximately a 12-by-18 inch rectangle.
- Chill, covered with plastic wrap to let rest.
- With a mixer, blend the cream cheese, egg, Splenda, vanilla extract and lemon rind.
- Make an egg wash by whisking together the remainin egg and water in a small bowl.
- Cut the puff pastry into 3-inch squares (you should have 24 squares).
- Lay a square of pastry on a work surface and paint the edge with egg wash. (I found it easier to just "build" them on the baking pan rather than trying to move them after assembly.).
- In the center of the pastry, place 1 tablespoon of cheese filling and 3 raspberries. Lightly press the berries into the cheese mixture.
- Paint the edge of a second square of pastry with egg wash, place it on top of the filling and carefully press the edges together to seal them well. (I used a pie edge crimping tool or whatever than roll-y thingy is called.).
- Place pockets 1-inch apart on a parchment paper lined sheet pan and keep chilled. Repeat with the remaining pastry.
- When they're all done, brush the top surface with egg wash and sprinkle with sugar.
- Bake in a pre heated at 375 degree F oven until golden brown, about 20 to 25 minutes.
Nutrition Facts : Calories 149.4, Fat 10.2, SaturatedFat 3.4, Cholesterol 7.2, Sodium 93.5, Carbohydrate 11.8, Fiber 1.2, Sugar 1.5, Protein 2.9
PUFF PASTRY CHICKEN POCKETS
This is a nice savory chicken sandwich pocket that is full of flavor. It makes a great dish for a sit down dinner or when the guys come over to watch the big game.
Provided by Chef Buggsy Mate
Categories < 4 Hours
Time 1h10m
Yield 8 pockets, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut a lengthwise slit in every chicken breast to within a 1/2 inch of the the other side, open so they lay flat.
- Cover each chicken breast with plastic wrap; pound to 1/8 inch thickness. Remove plastic wrap and sprinkle chicken with salt and pepper.
- Stir half of the thyme into each carton of cream cheese and set aside.
- Place spinach leaves over chicken breasts.
- Spoon 2 Tbs. of the cream cheese mixture down the center of each chicken breast.
- Sprinkle the toasted pecans over the cream cheese and lightly press so that they stick.
- Roll up the chicken breasts to cover the filling and tuck in the ends.
- Unroll the puff pastry; cut into 8 even portions. Roll each into an 8-in.x7-in. rectangle.
- Combine egg and cold water; brush over edges of pastry.
- Place chicken at one short end; roll up tightly and tuck in ends as you go.
- Place pockets on a greased cookie sheet. Brush them with remaining egg and water mixture, and sprinkle with poppy seeds.
- Bake at 350 degrees for 25-30 minutes or until golden brown.
CHICKEN PICCATA POCKETS
My husband loves chicken piccata. I tried it in a puff pastry pocket with a bit of cream cheese; it tasted sensational. When he took leftovers to work, everyone asked what smelled so great. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot., Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken., Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent., Bake on a parchment-lined baking sheet until golden brown, 18-25 minutes. Remove from oven; cool 5 minutes. Serve pockets with lemon slices and parsley., Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, bake as directed, increasing time about 5 minutes.
Nutrition Facts : Calories 559 calories, Fat 38g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 698mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 5g fiber), Protein 18g protein.
PURIM HAMANTASCHEN (STUFFED PASTRY DOUGH WITH FILLING)
Purim is a spring holiday commemorating the heroic actions of Esther, Queen of Persia, who prevented Haman from massacring her people. These triangular pastries, literally meaning "Haman's pockets" were inspired by Haman's three-cornered hat. They are pockets of pastry usually stuffed with a sweet poppy seed mixture, or with the dark prune butter sold as "lekvar". In fact, they can have any preserve in them that you wish, but the ones i mentioned are the classics. Recipe from Raymond Sokolov. Presented are two variations for the dough (cookie and yeast), as well as the fillings. Cooking time is approximate, and depends on the variation used below.
Provided by AniSarit
Categories Dessert
Time 1h15m
Yield 30 cookies
Number Of Ingredients 31
Steps:
- COOKIE DOUGH:.
- Sift the flour, baking powder, salt, and sugar in a large bowl.
- Work in butter using a pastry blender or two forks, one held in each hand.
- Add the eggs, mixing in with the pastry blender.
- Add the lemon peel.
- Form the dough into a ball and wrap in wax paper, and refrigerate for atleast 1 hour.
- YEAST DOUGH:.
- Sprinkle the yeast over 1/4 cup lukewarm water (105°F); add a pinch of sugar, and set aside until foamy.
- Put 2 cups flour in a large bowl and add the yeast, milk, salt, and remaining sugar.
- Beat in the eggs, one at a time.
- Add the butter and enough flour to produce a dough that is moist and pliable.
- Knead for 5 minutes.
- Form the dough into a ball and place in a large greased bowl.
- Cover with a dish towel and set aside to rise, 1-1 1/2 hours until doubled in bulk.
- MOHN FILLING:.
- Combine the poppy seeds, honey, and milk in a small saucepan. Simmer for about 10minutes, stirring constantly; the mixture should thicken.
- Stir in lemon juice, lemon peel, and raisins.
- Set aside to cool.
- PRUNE FILLING.
- Cover the prunes with 1 cup water in a small saucepan.
- Bring to a boil, cover, and simmer for 30 minutes -1 hour, until tender.
- Add the lemon juice and honey, and simmer slowly for about 10 minutes.
- Stir in the nuts (if using) and let the filling cool.
- LEKVAR FILLING:.
- Combine all ingredients.
- NOTE:.
- All fillings can be made in advance and stored (covered) in the refrigerator.
- ASSEMBLY:.
- Preheat the oven to 350°F You will need 1 recipe dough, 1 recipe filling, and 1 egg, beaten with 1 tbsp water.
- Divide whichever dough you choose into portions you can easily roll out.
- On a floured board, roll out the dough to a thickness of 1/8 to 1/4 of an inch. The cookie dough rolls out best if rolled out between two sheets of wax paper.
- Cut the dough into 3-4 inch circles, using the top of a glass or cookie cutter. Fill each circle with a heaping teaspoon of filling and pinch the dough around it into a triangular shape.
- Brush the dough with the egg wash and bake on a greased cookie sheet for 20-30minutes (the cookie dough will bake faster than the yeast dough).
- When the cookies are done, they will look appealingly brown. Taste one if in doubt!
Nutrition Facts : Calories 295, Fat 9.7, SaturatedFat 4.6, Cholesterol 52.7, Sodium 84.5, Carbohydrate 49.1, Fiber 2.4, Sugar 24.6, Protein 5.3
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
SHEET PAN STUFFED PASTRY POCKETS RECIPE BY TASTY
Here's what you need: all-purpose flour, puff pastry, cream cheese, sugar, vanilla extract, strawberries, raspberry, blueberry, sugar, lemon juice, lemon zest, chocolate hazelnut spread, banana, green apple, brown sugar, cinnamon, egg, powdered sugar, milk, vanilla extract
Provided by Katie Aubin
Categories Breakfast
Yield 8 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 553 calories, Carbohydrate 66 grams, Fat 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 30 grams
LEMON POPPY SEED PUFFS
Simple and delicious. This is actually a pull-apart "bread". Lemon and poppy seeds are always a good combo. Throw in cream cheese and sugar, and you have a definite winner!
Provided by Nana Lee
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 tsp of the lemon peel and the lemon juice; mix well.
- In another medium bowl, combine remaining 3/4 cup sugar, 1 tsp lemon peel and the poppy seed; mix well.
- Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening.
- Fill each opening with 2 rounded tablespoons cream cheese mixture.
- Press edges firmly to seal.
- Dip filled biscuits in melted butter; coat with poppy seed mixture.
- Place in ungreased jumbo nonstick muffin cups.
- Bake 13 to 17 minutes or until puffed and golden brown.
- Cool 10 minutes.
- Run knife around edge of each puff to loosen; remove from muffin cups.
- Serve warm.
- Store in refrigerator.
Nutrition Facts : Calories 520, Fat 30.3, SaturatedFat 15.6, Cholesterol 61.7, Sodium 812.9, Carbohydrate 58.3, Fiber 1.2, Sugar 36.4, Protein 6.3
LIME CURD PUFF PASTRY CUPS
These Lime Curd Puff Pastry Cups are packed with flavor and are so easy to create! Any curd can be used to whip these up. Lemon curd, lime curd or any other fruit curd would work well! This quick and easy treat is one you can make ahead of time and enjoy later!
Provided by Janelle
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 425*F
- If puff pastry sheets are frozen, allow to thaw so you can unfold the sheets.
- Make Lime Curd if you have not done so already.
- Once puff pastry sheets are malleable, unfold puff pastry sheets.
- Cut each sheet at the crease marks to create 3 long strips per sheet. Then cut three strips across to create 9 squares. Repeat steps 4 & 5 for second sheet of puff pastry.
- Spray a muffin tin with non-stick spray.
- Place one square of puff pastry in easy muffin cup. Gently press down to create a cup.
- Place a Tablespoon of Lime Curd in the center of each puff pastry cup.
- If you do not want the meringue topping, skip down to step #16
- Pour egg whites in a new VERY CLEAN bowl.
- Whip egg whites until big, glossy and smooth.
- Add cream of tartar and whip for 30 seconds more.
- While whipping, slowly add sugar about a Tablespoon at a time all sugar has been added.
- Continue beating until stiff peaks form.
- Scoop whipped Meringue on top of lime curd.
- Bake for 10 Minutes or until puff pastry sheets are puffed and golden and meringue is golden on the peaks.
- Remove from oven. Allow to cool then remove from muffin tin.
- Sprinkle any cups without meringue with powdered sugar.
- Devour! Store extras in an air tight container for up to 4 days.
Nutrition Facts : Calories 40 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 7 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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