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Cheesy Garlic Herb Puff Pastry Pockets

Flaky, golden-brown puff pastry filled with an irresistible blend of gooey, melted cheeses, and topped with a savory garlic herb butter glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 pockets
Course: Appetizer, Snack
Cuisine: American, French Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pastry and Filling
  • 1 package puff pastry thawed (17.3 oz)
  • 1.5 cups mozzarella cheese low-moisture, grated
  • 0.5 cup provolone or gruyere grated
  • 0.25 cup parmesan cheese grated
  • 1 egg beaten, for egg wash
Garlic Herb Butter Glaze
  • 4 tbsp unsalted butter melted
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley finely chopped
  • 0.5 tsp dried oregano
  • 0.25 tsp flaky sea salt

Equipment

  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Pizza Cutter or Sharp Knife

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix together the mozzarella, provolone, and half of the parmesan cheese.
  3. Roll out the puff pastry and cut into equal squares or rectangles.
  4. Place 2-3 tablespoons of the cheese mixture in the center of each pastry piece, leaving a 1/2-inch border.
  5. Brush the edges with egg wash, fold the pastry over to enclose the filling, and crimp the edges tightly with a fork.
  6. Mix melted butter with garlic powder, parsley, oregano, and sea salt. Brush generously over the tops of the pastries.
  7. Sprinkle the remaining parmesan on top and cut two small slits in each pocket to vent steam.
  8. Bake for 15-18 minutes until deeply golden brown and puffed. Let cool for 5 minutes before serving.

Notes

Do not microwave to reheat! Use an oven or air fryer at 350°F to re-crisp the pastry. Can be frozen unbaked for up to 3 months.