Pesto and Tomato Puff Pastry Pockets
Pesto Tomato Pockets
Flaky puff pastry pockets filled with basil pesto, juicy tomatoes, mozzarella, and a little Parmesan for an easy savory bake.
These pesto and tomato pockets turn a sheet of puff pastry into a crisp, savory bake with very little fuss. The filling is simple: basil pesto for depth, tomatoes for brightness, mozzarella for melt, and Parmesan for a salty finish. Each pocket bakes up golden with a soft, fragrant center.
The main trick is controlling moisture. Cherry tomatoes are halved, lightly salted, and patted dry before they go into the pastry, so the bottoms stay flaky instead of soggy. A small border around the filling also gives the edges enough clean pastry to seal tightly.
Store-bought puff pastry makes this recipe practical for weeknights, parties, or a quick lunch with a salad. Keep the pastry cold while you work, and chill the assembled pockets briefly if the kitchen is warm; cold pastry rises better and holds its shape in the oven.
Serve the pockets warm, when the cheese is melted and the pastry is crisp. They are sturdy enough for an appetizer tray but satisfying enough as a light meal, especially with greens, soup, or a few extra fresh tomatoes on the side.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F and line a large baking sheet with parchment paper.
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2
Toss the halved tomatoes with the salt, let them stand for 10 minutes, then pat them dry with paper towels.
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3
Unfold the cold puff pastry on a lightly floured surface and roll it just enough to smooth the seams into a 10-by-12-inch rectangle.
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4
Cut the pastry into 8 equal rectangles and place them on the prepared baking sheet.
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5
Spread about 2 teaspoons pesto on one half of each rectangle, leaving a 1/2-inch border around the edges.
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6
Top the pesto with mozzarella, Parmesan, and a few dried tomato halves, keeping the filling compact so the pockets can seal.
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7
Whisk the egg with the water, brush the pastry borders lightly, fold each rectangle over the filling, and press the edges closed with a fork.
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8
Brush the tops with more egg wash, cut a small vent in each pocket, and sprinkle lightly with red pepper flakes if using.
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9
Bake for 20 to 22 minutes, until the pastry is puffed, deeply golden, and crisp on the bottom.
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10
Cool for 5 minutes, then finish with torn basil and serve warm.
Ingredients
- Frozen Puff Pastry, thawed but cold:1 sheet
- Cherry Tomatoes, halved:1 cup
- Fine Salt:1/4 tsp
- Basil Pesto:1/3 cup
- Low-Moisture Mozzarella, shredded:3/4 cup
- Parmesan Cheese, finely grated:1/4 cup
- Large Egg:1
- Water:1 tbsp
- All-Purpose Flour for dusting:1 tbsp
- Fresh Basil Leaves, torn for serving:2 tbsp
- Crushed Red Pepper Flakes:1/4 tsp
Tips & Notes
- Use low-moisture mozzarella rather than fresh mozzarella so the filling does not release too much liquid.
- If the pastry softens while you assemble the pockets, refrigerate the baking sheet for 10 minutes before baking.
- Do not overfill the pockets; a compact filling makes the pastry easier to seal and keeps the cheese inside.
- Leftovers reheat best in a 350°F oven or toaster oven until the pastry crisps again.
