Brie, Fig, and Black Pepper Puff Pastry Pockets

If you are anything like me, you like to have a Snack Contingency Plan for last-minute or unexpected guests. Something that you can keep in your freezer or fridge or pantry, that you can throw together on a moment’s notice – that will still make you look like the most prepared hostess EVER.

In situations like this, frozen puff pastry sheets are your best friend. They defrost in about 35 minutes, they bake in less than 15, and they look FANCY when you’re done. I am going to show you a “recipe” for one of my personal favorite combinations of ingredients, but you can really fill these with whatever sounds good to you!

Brie, Fig, and Black Pepper Puff Pastry Pockets
(aka Fancy Grown-Up Pop Tarts)
Makes 6

1 sheet frozen puff pastry, defrosted but still cold
6 T fig jam
3 oz brie
freshly cracked black pepper
warm water

1.) Start by preheating your oven to the temp indicated on your package of puff pastry – likely around 375° – and defrosting your pastry sheet according to the directions on the package. You want the dough to be thawed, but still cold.

2.) Lightly flour your work surface, and lay the unfolded sheet of pastry on it. Cut it into 12 equal pieces (the fold marks are typically a good guide for cutting the pastry into three equal pieces, which will then each be cut into 4 rectangles).

3.) On six of the pastry pieces, place about a tablespoon’s worth of jam, 1/2 an oz of brie, and a few grinds of pepper.

4.) Dip your finger into the warm water, and just lightly trace the outer edges of the pieces of pastry that have your filling on them. You want the edges of the dough to be slightly damp, to help seal it to the second piece of pastry. Take your remaining six pieces of puff pastry, and use them to cover the six pieces that have your filling.

5.) Using a fork, crimp all the edges of each of your pastry pockets, doing your best to make sure they’re well sealed. (You can see evidence of my hastily-sealed edges below… oops!)

6.) Place your pockets onto a baking sheet lined with a silpat liner or parchment paper, and bake according to the directions on your puff pastry package (probably around 15 minutes), until the pockets have risen significantly, and browned nicely.

That’s it! It seriously takes 5 minutes of work – and you have a mighty impressive snack, ready for company. As I mentioned before, you can fill these pastry pockets with whatever you want (as long as it’s not something that’s watery)… you could use cream cheese and raspberry jam, peanut butter and banana slices (both great for a brunch), sauteed mushrooms and gruyere cheese, caramelized onions and goat cheese… I could go on for days, really. You could ALSO make these as a dessert – by filling them with Nutella and strawberry jam, or peanut butter and chocolate chips. The world is your oyster!

No seriously, I am TOTALLY IMPRESSED with your baking skills,
Tina

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