Ice Tray Puff Pastry Pockets


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Sweet Puff Pastry Pockets

Ingredients
for 12 servings

1 package frozen puff pastry, thawed
¼ cup chocolate hazelnut spread
½ banana, sliced
¼ cup raspberry jam
½ chocolate bar, broken into 4 squares
¼ cup chocolate chip
12 mini marshmallows
½ graham cracker, broken into 4 squares
egg wash

Preparation

  1. Preheat oven to 400˚F (200˚C).
  2. Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
  3. Place a spoonful of chocolate hazelnut spread and a slice of banana in the first four cube divots.
  4. Place a spoonful of raspberry jam and a piece of chocolate in the middle four cube divots.
  5. Place the chocolate chips, marshmallows, and graham cracker into the last 4 cube divots.
  6. 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.
  7. On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
  8. Using a knife cut any excess dough from the sides.
  9. Using a fork, press into the the edges of the pastry and seal.
  10. Brush the pastry with egg wash and bake for 30 minutes.
  11. Enjoy!

 

Savory Puff Pastry Pockets


Ingredients
for 12 servings

1 cup ricotta cheese
½ cup fresh spinach, cooked
½ cup artichoke heart, cooked and chopped
½ teaspoon salt
½ teaspoon pepper
1 package frozen puff pastry, thawed
¼ cup shredded mozzarella cheese
8 pepperonis, chopped
3 tablespoons marinara sauce
¼ cup roasted red pepper, chopped
2 tablespoons pesto
4 mozzarella pearls
2 tablespoons butter, melted

Preparation

  1. Preheat oven to 400˚F (200˚C).
  2. In a medium-sized mixing bowl, combine the ricotta, spinach, artichokes, salt, and pepper, and mix until fully incorporated.
  3. Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
  4. Place the shredded mozzarella, pepperonis, and marinara in the first four cube divots.
  5. Place the roasted red peppers, pesto, and mozzarella pearls in the middle four cube divots.
  6. Spoon the ricotta mixture into the last 4 cube divots.
  7. 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.
  8. On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
  9. Using a knife, cut any excess dough from the sides.
  10. Using a fork, press into the the edges of the pastry and seal.
  11. Brush the pastry with butter and bake for 30 minutes.
  12. Enjoy!