Pesto and Sun-Dried Tomato Puff Pastry Pockets
Jump to recipeThese fun sized Pesto and Sun-Dried Tomato Puff Pastry Pockets are the perfect and an inexpensive appetizer!
I love making finger foods for parties. Especially those that are simple and easy to make!
I make sure to unfold the frozen puff pastry and let thaw the dough at least 10 minutes before arranging the filling inside. If it’s frozen, it can sometimes be harder to handle and even harder to seal closed.
I also find them very fun to wrap up because they remind me of little presents waiting to be opened. They are flaky and when pulled open, a waterfall of cheese oozes out and makes it so appetizing!
The melted cheese over plump tomatoes, creamy pesto and crunchy pine nuts gives so much texture in one bite. Oh so good!
I like using my homemade pesto but store bought works great as well.
I really hope you enjoy this! So, try this out and don’t forget to tag me on Instagram or Facebook. I would love to see your creation!
Pesto and Sun-Dried Tomato Puff Pastry Pockets
Ingredients
- 2 sheets puff pastry, thawed
- 1/4 cup premade pesto, I also have a recipe above
- 1/4 cup pine nuts, plus more for garnish
- 1 (8 oz.) jar whole sun-dried tomatoes, drained and chopped
- 1 dozen individual mini Babybel semisoft cheese wheels, casings removed
- 1 egg, beaten with 1 Tbl. water
Instructions
- Preheat oven to 400* and cover a baking sheet with parchment paper.
- On a clean, floured surface, unwrap the puff pastry to lay flat. Using a knife or pizza cutter, cut the pastry in half horizontally and cut into three rows vertically, forming into 6 equal pieces (photo shown above).
- Place a 1/2 teaspoon of pine nuts in the center of the puff pastry followed by 1 teaspoon pesto,1 chopped sun-dried tomato, and 1 cheese wheel.
- Lightly brush the outer edges of the dough with egg wash.
- Gently grab a one side of the dough and fold over to the top half of the cheese wheel without ripping. Pinch the top and bottom of the dough together tightly to prevent anything from spilling out.
- Repeat with the other side of the dough, making sure the cheese is completely covered. Flip over and tuck under any excess dough.
- Place the bites, with the tucked side down, onto the baking sheet. Brush around each puff pastry with the egg wash.
- Place a pine nut on the top center of the puff pastry.
- Bake in the oven for 15-20 minutes or until golden brown. Remove from the oven and let cool for 5-10 minutes.
About Nicole
Hey There! My name is Nicole Johnston and I have been making food for as long as I can remember. From a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
