Golden Herb & Cheese Puff Pockets Recipe

Introduction

These Golden Herb & Cheese Puff Pockets are a delightful, flaky treat perfect for any occasion. Filled with a creamy blend of cheeses and fresh herbs, they are quick to prepare and sure to impress.

Ingredients

• 1 sheet puff pastry (thawed)
• 4 oz (about 115 g) cream cheese, softened
• 1 cup shredded mozzarella cheese (or a mozzarella + cheddar blend)
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh chives, chopped
• 1 tsp fresh thyme leaves, chopped (or ½ tsp dried thyme)
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 1 large egg (for egg wash)

Instructions

1. Step 1: Preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
2. Step 2: On a lightly floured surface, roll out the thawed puff pastry slightly to smooth seams. Cut the sheet into roughly 3-inch (about 7–8 cm) squares.
3. Step 3: In a mixing bowl, combine the softened cream cheese, shredded mozzarella, chopped parsley, chives, thyme, garlic powder, salt, and pepper. Stir until smooth and evenly mixed.
4. Step 4: Place about 1 tablespoon of the cheese-herb filling in the center of each pastry square. Fold the pastry over — either bring opposite corners together to form little triangles, or fold over to form a sealed pastry pocket. Press edges gently to seal (you can use the tines of a fork to crimp/seal the edges).
5. Step 5: Place the filled pastries on the prepared baking sheet. Beat the egg and brush lightly over the tops of each pastry to help give a golden, glossy finish.
6. Step 6: Bake in the preheated oven for about 18–22 minutes, or until the pastries are puffed and golden brown and the cheese filling is warmed through.
7. Step 7: Remove from oven and let cool for a few minutes before serving — these bites are best enjoyed warm.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the filling mix for a subtle heat.
• Try substituting feta or goat cheese for cream cheese for a tangy twist.
• Use fresh herbs whenever possible for the brightest flavor, but dried herbs work well in a pinch.
• If puff pastry sheet seams are visible, gently rolling before cutting helps prevent bursting during baking.

Storage

Store leftover puff pockets in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated 350 °F (175 °C) oven for 5–7 minutes to maintain crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these puff pockets ahead of time?

Yes, you can prepare the filled pastries and keep them refrigerated, covered, for up to 24 hours before baking. Just add a few extra minutes to the baking time if chilled.

Can I freeze these puff pockets?

Absolutely. Arrange the unbaked pockets on a baking sheet, freeze until solid, then transfer to a freezer-safe container. Bake from frozen, adding about 5 extra minutes to the baking time.

Golden Herb & Cheese Puff Pockets Recipe

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★★★★★

4.8 from 68 reviews

These Golden Herb & Cheese Puff Pockets are deliciously flaky pastries filled with a creamy blend of cream cheese, mozzarella, and fresh herbs. Perfect as a savory snack or appetizer, these pockets are baked until golden brown with a glossy egg wash finish, delivering a warm, cheesy, and herbaceous bite every time.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: About 9–12 puff pockets (depending on the size of pastry squares) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry

• 1 sheet puff pastry (thawed)

Cheese Herb Filling

• 4 oz (about 115 g) cream cheese, softened
• 1 cup shredded mozzarella cheese (or a mozzarella + cheddar blend)
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh chives, chopped
• 1 tsp fresh thyme leaves, chopped (or ½ tsp dried thyme)
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp freshly ground black pepper

Egg Wash

• 1 large egg (for egg wash)

Instructions

1. Preheat Oven: Preheat your oven to 400 °F (200 °C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Prepare Puff Pastry: On a lightly floured surface, gently roll out the thawed puff pastry a bit to smooth out any seams, then cut into roughly 3-inch (7–8 cm) squares.
3. Make Filling: In a mixing bowl, combine softened cream cheese, shredded mozzarella, chopped parsley, chives, thyme, garlic powder, salt, and black pepper. Stir until the mixture is smooth and well blended.
4. Fill Pastry Squares: Spoon about 1 tablespoon of the cheese-herb filling onto the center of each pastry square.
5. Seal Puff Pockets: Fold the pastry over the filling to form either triangles by bringing opposite corners together or make a sealed pocket by folding over. Press edges gently to seal, using a fork to crimp if desired.
6. Apply Egg Wash: Beat the egg and lightly brush it over the tops of each filled pastry to create a beautiful golden and glossy finish after baking.
7. Bake: Arrange the sealed pastries on the prepared baking sheet and bake for 18–22 minutes, or until the pastries are puffed up, golden brown, and the filling is warmed through.
8. Cool and Serve: Remove from the oven and allow the puff pockets to cool slightly for a few minutes. Serve warm for the best flavor and texture experience.

Notes

• Use fresh herbs for a more vibrant flavor, but dried herbs can be substituted if necessary.
• Feel free to add other shredded cheeses or herbs to customize the flavor.
• Ensure the puff pastry is well chilled before rolling to help with easier handling.
• Puff pockets can be prepared a few hours ahead and kept refrigerated before baking.
• For a dairy-free version, substitute cream cheese and mozzarella with suitable plant-based alternatives.

Keywords: puff pastry, cheese pockets, herb cheese pastry, baked appetizers, cream cheese recipe, mozzarella snacks, savory pastries