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Ice Tray Pastry Pockets

Ice Tray Pastry Pockets

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Ice Tray Pastry Pockets

Savory Puff Pastry Pockets12 servingsINGREDIENTS250 g (1 cup) ricotta cheese20 g (½ cup) fresh spinach, cooked85 g (½ cup) artichoke heart, cooked and chopped½ teaspoon salt½ teaspoon pepper1 package frozen puff pastry, thawed25 g (¼ cup) shredded mozzarella cheese8  pepperoni, chopped3 tablespoons marinara sauce25 g (¼ cup) roasted red pepper, chopped2 tablespoons pesto1  mozzarella pearl2 tablespoons butter, meltedPREPARATION1. 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!---Sweet Puff Pastry Pockets12 servingsINGREDIENTS1 package frozen puff pastry, thawed55 g (¼ cup) chocolate hazelnut spread½  banana, sliced80 g (¼ cup) raspberry jam½  chocolate bar, broken into 4 squares45 g (¼ cup) chocolate chip12  mini marshmallow½  graham cracker, broken into 4 squares egg washPREPARATION1. 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!Inspired by:https://www.facebook.com/ciaopeoplecookist/videos/238395449971860/?permPage=1
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Savory Puff Pastry Pockets

12 servings

INGREDIENTS

250 g (1 cup) ricotta cheese

20 g (½ cup) fresh spinach, cooked

85 g (½ cup) artichoke heart, cooked and chopped

½ teaspoon salt

½ teaspoon pepper

1 package frozen puff pastry, thawed

25 g (¼ cup) shredded mozzarella cheese

8 pepperoni, chopped

3 tablespoons marinara sauce

25 g (¼ cup) roasted red pepper, chopped

2 tablespoons pesto

1 mozzarella pearl

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!

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Sweet Puff Pastry Pockets

12 servings

INGREDIENTS

1 package frozen puff pastry, thawed

55 g (¼ cup) chocolate hazelnut spread

½ banana, sliced

80 g (¼ cup) raspberry jam

½ chocolate bar, broken into 4 squares

45 g (¼ cup) chocolate chip

12 mini marshmallow

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!

Inspired by:

https://www.facebook.com/ciaopeoplecookist/videos/238395449971860/?permPage=1