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🍽️ Crispy Cheese Pockets Made from Puff Pastry

244 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 1 tbsp olive oil
• 1 bunch parsley
• 200 g goat cream cheese
• salt
• pepper (from the mill)
• 450 g puff pastry (frozen, 10 square slices)
• 1 egg yolk
• 2 tbsp milk (3.5% fat)

Instructions

1. 1. Wash the parsley under cold water.
2. 2. Shake the parsley dry and pluck the leaves off the stems.
3. 3. Peel the onion and the garlic.
4. 4. Chop the onion and the garlic very finely.
5. 5. Heat some oil in a pan over medium heat.
6. 6. Fry the onions and garlic in the pan until they are translucent.
7. 7. Remove the pan from the stove.
8. 8. Let the onion and garlic mixture cool down completely.
9. 9. Mix the cooled mixture with the cream cheese.
10. 10. Fold the finely chopped parsley leaves into the cheese mixture.
11. 11. Season the filling with salt and pepper to finish.
12. 12. Place the puff pastry sheets flat next to each other until they are thawed.
13. 13. Line a baking sheet with baking paper.
14. 14. Distribute the cheese filling evenly onto the pastry squares.
15. 15. Fold each pastry square diagonally over the filling.
16. 16. Press the open edges of the pockets firmly together.
17. 17. Place the finished pockets on the baking sheet with some space between them.
18. 18. Whisk the egg and milk together in a small bowl.
19. 19. Brush the pockets with the egg and milk mixture.
20. 20. Preheat the oven to 225 degrees (convection 200 degrees or gas level 3 to 4).
21. 21. Bake the pockets in the preheated oven for 20 to 25 minutes.
22. 22. Remove the pockets when they are golden brown.

Nutrition per serving

• kcal: 244
• Protein: 4 g · Fett/Fat: 19 g · Carbs: 14 g