The air fryer puff pastry pastiera pockets are a crispy and golden shell of puff pastry that encompasses all the traditional flavors: creamy ricotta, cooked wheat, sugar, and citrus aroma.
Preparing them is very easy: just a roll of ready-made puff pastry, a filling inspired by the classic pastiera, and a few minutes of cooking in the air fryer. The result? Fragrant, eye-catching, and irresistible single-serving treats, perfect for Easter, Easter Monday or even to use leftover filling creatively.
Perfect for gifting or serving at buffets, the pockets can be prepared in advance and enjoyed both warm and cold. A simple and clever way to bring Neapolitan tradition to the table, but with the practicality and lightness of the air fryer.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 16 pockets
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Easter
Ingredients for Air Fryer Puff Pastry Pastiera Pockets:
- rolls rectangular puff pastry
- 5.3 oz pastiera wheat
- 1/4 cup milk
- 7 oz ricotta
- 1 lemon zest
- to taste ground cinnamon
- 1 teaspoon granulated sugar
- 1 medium egg (at room temperature)
- 1.2 oz granulated sugar
- to taste orange blossom water
- 1.8 oz chocolate chips (or mixed candied fruits)
- to taste milk (for brushing the pastry)
- to taste powdered sugar (for decorating the pockets)
Tools for Air Fryer Puff Pastry Pastiera Pockets:
- 1 Air Fryer kasanova
- 1 Small Pot
- 1 Bowl
- 1 Spoon
- 1 Knife
Steps for Preparing and Cooking Air Fryer Puff Pastry Pastiera Pockets:
In a small pot, place the milk and the teaspoon of sugar, stir well, turn on the heat, and when the milk starts to warm, add the wheat and a piece of lemon zest, stir well and cook for about 10 minutes, stirring often, then turn off the heat, remove the lemon zest, add a sprinkle of cinnamon, and let it cool.
In a bowl, place the ricotta (drain the whey well), add the sugar, and stir well, then add the now-cold wheat, the whole egg, the orange blossom water, and work all the ingredients well. Finally, add the chocolate chips or candied fruits, and if desired, you can add more cinnamon and grated zest of one lemon, stir well; the mixture should be quite dense.
Unroll a rectangular puff pastry sheet, divide it in half lengthwise, and then each half into 4 parts, obtaining 8 rectangles. On half of each rectangle, make parallel cuts without cutting the pastry completely, leaving about 1/2 inch.
Place a couple of teaspoons of mixture on the uncut part of the pastry, fold over the rectangle with the filling, gently folding and sealing the edges well with the tines of a fork, then place the cut part over the already closed pocket, matching the edges well and pressing lightly to adhere. In the end, you’ll have double-layered pockets, with the filling inside and decoration on the surface. Brush with milk.
Do the same procedure with the other puff pastry roll.
Place the pockets directly on the air fryer’s grill, without parchment paper, and cook at 356°F for 4 minutes, then at 392°F for 3 minutes. Due to the large quantity, you’ll need to do 2 or 3 batches, depending on the size of your air fryer.
Once cooked, let them cool and dust with powdered sugar.
For oven baking, cook at 356°F for about 15 minutes, they should be golden.
Advice:
You can also make these pockets if you have leftover pastiera filling, just make sure to add 1 level tablespoon of cornstarch or potato starch to thicken (no cooking required).
FAQ (Frequently Asked Questions)
Can I prepare the pockets in advance?
Yes, you can bake them and store them in an airtight container for 1-2 days; they will be excellent at room temperature or slightly warmed.
Can I freeze the puff pastry pastiera pockets?
It’s preferable to freeze the pockets before baking. Place them on a tray in the freezer until solid, then transfer them to a food bag. When you want to bake them, put them directly in the air fryer, adding 2-3 minutes to the cooking time.
How to prevent the filling from leaking during baking?
Make sure to seal the edges of the pockets well, pressing with your fingers or the tines of a fork. Also, avoid overfilling them to prevent leaks.
