Lemon Puff Pastry Pockets Recipes

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!

SAVORY PUFF PASTRY POCKETS RECIPE BY TASTY

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!

BLUEBERRY PASTRY POCKET WITH LEMON POPPY SEED GLAZE AND CANDIED CASHEWS

Steps:

• For the pastry pocket: Add the flour and salt to the bowl of a food processor. Give it a buzz to incorporate together. Add the butter and slowly pulse until the butter is the size of peas. Be careful not to overly process as you want small bits of butter to remain throughout. Transfer to a bowl, then add the corn syrup and mix with a spatula, making sure to scrape the bottom of the bowl, until it comes together. Turn the dough out onto a floured board, gently knead it just until it comes together and pat it into a disc. Transfer to a sheet tray lined with parchment paper and place in the refrigerator to chill for at least 30 minutes.
• Preheat the oven to 350 degrees F.
• Add the blueberries and granulated sugar to a saucepan and turn the heat to medium. Stir to combine and break up the blueberries with a wooden spoon. Bring to a boil, then reduce to a gentle simmer and cook until slightly thickened, about 5 minutes. Add the lemon zest and juice and mix to combine. Transfer the mixture to a bowl and let it cool.
• Roll out the dough to 1/8 inch thick and trim into a rectangle. Evenly drop 4 spoonfuls of the filling along one half of the longer side of the dough rectangle and fold the dough over to cover the filling. Press down between each filling pocket and along the edges to secure. Cut between each filling pocket to make 4 rectangular pastry pockets. Place the pastry pockets on a sheet tray lined with parchment paper.
• Bake until golden brown, 15 to 20 minutes. Remove to a sheet tray lined with a rack to cool before icing with the glaze.
• For the glaze: Sift the confectioners' sugar into a large bowl. Add the vanilla bean paste, egg whites and salt and mix to combine. Add the lemon zest and juice. Mix well to combine and add the poppy seeds. If the glaze seems too thick, add a little bit more lemon juice.
• Drizzle the lemon poppy seed glaze over the top of the pastry pockets and garnish with the Candied Cashews.
• Preheat the oven to 350 degrees F.
• Whisk 1 teaspoon ice water and the egg white in a bowl until frothy. Add the cashews, granulated sugar, vanilla bean paste and salt and toss to combine. Transfer the mixture to a parchment-lined sheet and bake until golden brown, about 10 minutes. Let cool. Roughly chop.

LEMON TART

Steps:

• Take the frozen puff pastry out of the packaging and allow it to thaw for at least 30 minutes.
• Preheat oven to 350°
• Place pastry on a parchment lined baking sheet.
• With a knife, slice the sheet of puff pastry in half lengthwise.
• On all four corners, cut a small ½ inch box. Please refer to the above photo.
• To form the sides of the tart, fold the long ends first. Then, folding the sides over towards the middle. Brush with water before folding so that the dough sticks in place. Then fold the short sides folding on top of the dough.
• Once the sides are all folded, score the middle of the tart with a fork.
• Prepare the dough for blind baking. Line the bottom and sides with tin foil and fill with sugar.
• Bake for 10 minutes at 350°.
• Once out of the oven, remove the tin foil and sugar from the pastry dough. Next place the lemon curd in the middle. Return the lemon tart to the oven.
• Brush sides with milk.
• Bake for another 15-20 minutes.
• Cool on rack and top with whip cream, buttercream, or powdered sugar.

PUFF PASTRY POCKETS

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.

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!