If you are looking for an easy, delicious and a quick tea time snack, this is it! You can use store bought puff sheets (I recommend all-butter) and make this literally in less than an hour including the bake time. But if you feel a little adventurous or are looking for a weekend baking project, then try making your own puff pastry too.
I have a step by step guide to making laminated puff pastry at home, find it here. My puff recipe will yield 1 puff sheet but you can multiply the recipe. However, this puff pockets recipe needs only one sheet which will make about 16 pockets. Also you don’t have to use laminated puff. Even rough puff will work perfectly. As long as you get that flaky, crunchy, buttery exterior, it doesn’t really matter which puff you use!
Some store bought puff sheets are smaller than what I make at home, in that case you might want to use two of them. Measure the puff sheet and calculate how many squares can you get out of it. If thats not enough, use two sheets.
How to use puff sheets
Store bought puff sheets are kept in the freezer and need to be thawed before using. Best way to do this is to remove the puff sheets you plan to use from the freezer, wrap and leave in the fridge over night. The sheets will be malleable by morning. If you try to thaw them at room temperature, they might go soft(as the butter melts) and would be difficult to handle.
Even if you make your own, follow this rule. If frozen always thaw over night in the fridge. But if you just made them you can leave them in the fridge until needed for up to 3 days.
The Cheese Filling
The other main element of this treat is the cheese filling. I am using Lifewaykefir Farmer Cheese (#sponsored) for this recipe. Their farmer cheese is a reduced fat, low-calorie cultured soft cheese. Not only it is full of protein and calcium but also packed with probiotics. Its distinctive, tangy flavor adds an extra dimension to sweet dishes like these.
This simple filling is made with farmer cheese, icing sugar, honey, vanilla and eggs. You can add following to this filling for an added flavor and texture;
- orange zest
- lemon zest
- soaked rasins or sultana
- soaked cranberry
- glazed cherries (cut into small pieces)
- palm sugar instead of honey and icing sugar
With all that sorted, let’s get started!
Follow this blog post to make your own puff pastry if you are up for it or else use store bought puff.
If you are using store bought frozen puff sheets, let the puff thaw in the fridge for 8-12 hours prior to starting this recipe. If you are making your own puff, it is best to start a day earlier so your pastry has plenty of time to rest before being formed in to pockets.
Make the cheese filling and set aside
start by pre-heating the oven to 400 °F
Roll out the puff sheet to a rectangle of about 12″ by 12″ roughly. If using store bought, use the sheet as is!
Make sure the bench is well floured. Once rolled out, cut into equal sized squares roughly about 3″ by 3″. Check next image.
If you want make the squares a little bigger, thats fine too.
Once the squares are cut, it’s time to assemble. Spoon the cheese mixture in the center of a square, fold to form a triangle. Use some egg wash to seal the edges.
Once done, using a fork, press the edges to make sure they are sealed.
Arrange on a lined tray. Make sure to cut vents for steam to escape.
Tip: You can place these on a tray, cover and keep in the fridge overnight(up to 2 days)and bake them later.
Lightly egg wash the pastries and bake in the preheated oven.
Once they are golden brown, remove from the oven and leave on a wire rack to cool completely
Dip one end in melted dark chocolate and sprinkle with chopped roasted pistachios. Leave until the chocolate is set. Serve with your favorite beverage!
Have look at the soft chewy cheesy filling and the flaky pastry!
Best enjoyed on the same day of making.
Leftovers can be stored in the fridge in an air tight container. The pastry may loose the crispness.
- One puff pastry sheet or two if small
- (either store-bought or homemade puff)
For the filling
- 150g Farmer cheese
- 1 tbsp. icing sugar
- 1 tsp. honey
- 1/2 tsp vanilla (vanilla bean paste)
- 1/2 a small egg beaten (save the rest of the egg for the egg wash)
- 1 tsp orange zest (optional)
- about 100g dark chocolate melted
- some chopped roasted pistachios
- If you are make your own puff dough start a day earlier and leave the sheet in the fridge
- Make sure to thaw frozen puff pastry the day before (overnight in the fridge)
To make puff pockets
- Start by making the cheese mixture. Simply add everything in a small bowl and mix using a spoon and set side
- Taste the mixture and adjust if necessary
- Preheat the oven to 400 °F and place a rack in the center
- Cut the puff sheet (or sheets) into squares, roughly 3″ by 3″
- Place about a teaspoon of cheese mix in the center of a puff square
- Egg wash two sides and fold the pastry to form a triangle
- Using a knife press the edges to seal
- Place on a lined tray. At this stage these can be refrigerated for a day or two and baked later
- Egg wash lightly (if you don’t plan on dipping these in chocolate, you can sprinkle with sugar)
- Cut vents for steam to escape
- Bake in the preheated oven for about 30 minutes or until golden brown
- Leave to cool completely
- Once cooled, dip one side on chocolate and sprinkle some roasted pistachios
- Leave on the parchment until chocolate is set
- Serve with your favorite drink
Best eaten on the same day of making