Puff pastry pockets are not only a real delight, but they are also a quick dessert to prepare at the last minute. For a while, I’ve maintained the habit of always having a roll of puff pastry in the fridge because it’s the solution for a quick treat or an easy-peasy appetizer. I usually prepare it at home, CLICK HERE for the recipe, because it’s more genuine, but when it’s not possible, I buy it at the supermarket, perhaps choosing the best one and taking a careful look at the ingredients! This puff pastry pockets recipe has a mixed filling; some I prepared with Nutella, others with my plum jam; I can assure you that the final result was very appreciated by the family. Well, let’s go see the procedure together!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 296.95 (Kcal)
- Carbohydrates 31.27 (g) of which sugars 13.23 (g)
- Proteins 3.43 (g)
- Fat 17.73 (g) of which saturated 4.95 (g)of which unsaturated 11.90 (g)
- Fibers 1.34 (g)
- Sodium 102.28 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Puff Pastry Pockets
- 1 roll puff pastry
- 3 tablespoons jam
- 3 tablespoons Nutella®
- 0.35 oz brown sugar
Tools
- Baking tray (oven)
- Parchment paper
- Pastry cutter (pasta cutter)
Preparing the Puff Pastry Pockets
I take the puff pastry out of the fridge half an hour before starting the recipe. Then I unroll it and immediately place it on the baking tray with its parchment paper.
With the help of a pastry cutter, I cut out six rectangles.
Again with the pastry cutter, I trim the edge of the puff pastry, making about six strips, and fill it with jam
or with Nutella
I lift the strips of puff pastry and start sealing the pocket well. I recommend sealing it well to prevent the filling from coming out.
I sprinkle the pockets with brown sugar to make them more golden after baking.
Now all that’s left is to bake at 356°F for about 20/25 minutes
Here they are, fragrant and delicious.
