Sheet Pan Stuffed Pastry Pockets Recipe By Tasty

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!

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!

STUFFED FRENCH TOAST POCKETS RECIPE BY TASTY

Steps:

• Mix the filling ingredients together in a small bowl until consistency is smooth. Chill 30 minutes.
• Roll each slice of bread flat with a mason jar or rolling pin.
• Put about 1 tablespoon of filling in the center of a slice. Place another slice directly on top, as if you were making a sandwich.
• NOTE: Be careful not to press down on the center so the filling doesn't spread.
• Using a wide-mouth mason jar lid or biscuit/cookie cutter, press firmly down on the sandwich and remove the crust around the lid.
• Use a knife to refine the edges of the circle. Gently release pocket from lid.
• Press down firmly on the outer edges of the pocket with a fork to make indentations.
• Repeat steps 3-8 for each pocket. Set pockets aside.
• Preheat oven to 400˚F (200˚C).
• Line baking sheet with parchment paper. Place baking rack on top of parchment paper and coat with cooking spray.
• Whisk eggs, milk, vanilla extract, and cinnamon together in a small bowl.
• Separately dip each pocket in egg mixture, flipping to ensure it gets entirely coated. Let excess drip off.
• Arrange 4 pockets on baking rack. Bake for 15-25 minutes or until golden brown.
• Let cool 5-10 minutes.
• Garnish with powdered sugar and syrup.
• Enjoy!

SWEET PUFF PASTRY POCKETS RECIPE BY TASTY

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!