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Pesto and Sun-Dried Tomato Puff Pastry Pockets

Course Appetizer
Servings 1 dozen

Ingredients

  • 2 sheets puff pastry, thawed
  • 1/4 cup pesto (I also have a homemade 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.