Flaky layers of puff pastry filled with a French onion soup inspired filling is simply delicious! To capture the flavor of French onion soup, filling is made with thyme infused caramelized onions and a mix of sharp cheddar and mozzarella cheese in place of gruyere cheese. If you are looking for a flavorful, quick and easy meal that can be prepared in advance, then these French onion puff pastry pockets are for you!
This post is sponsored in partnership with Cabot Creamery Co-operative. However, all expressed thoughts and opinions are my own. Thanks for supporting the brands that help make Nourished Endeavors possible.
Why You Will Love These Easy Puff Pastry Pockets
- Buttery, flaky puff pastry deliciousness
- Sweet and savory filling packed with the flavor of French onion soup from the caramelized onions, thyme and cheeses
- Quick and easy lunch or dinner option that can be prepped in advance
How to Make Puff Pastry Pockets
This recipe for puff pastry pockets is like taking a bite of French onion soup but in pastry form. Since store-bought puff pastry is used, it makes this recipe seriously easy to make!
For a twist on classic French onion soup flavor, I decided to use a mix of Cabot Creamery Vermont Extra Sharp Cheddar Cheese for its salty, nutty flavor and mozzarella cheese for its creamy, milky flavor. The pairing of both kinds of cheese worked perfectly in these puff pastry pockets.
As a long-time consumer of Cabot Creamery’s wide selection of premium cheeses, I absolutely love the quality of taste of their cheeses. More importantly, I love the fact that 100% of the profits that Cabot ( a co-operative owned by farm families in New England and New York) makes goes back to the farmers!
To make recipe, you will need:
Key Ingredients
- Frozen Puff Pastry Sheets
- White, Yellow or Red Onions
- Fresh Thyme
- Unsalted Butter
- Mozzarella Cheese
- Honey
- White Wine Vinegar (Optional)
- Fresh Parsley
- Salt to Taste
- Egg
- Water
- White Sesame Seeds (Optional)
Tips for Making Pastry Pockets Recipe
- Caramelized the Onions Nice and Slow – slowing caramelizing the onions under medium low heat allows for the release of water. As the onions release their liquids, larger sugar molecules are broken down into smaller ones. It is this process that causes caramelized onions to have the desired sweet taste we are looking for.
- Cut Slits into Pastries – cutting small slits into the pastries allows for steam to escape from the inside of the pastries as it bakes. The result are evenly baked pastries with large air pockets.
- Freeze Pastries Before Baking – I always place pastries in the freezer for a minimum of 30 minutes before baking. This allows the butter in the pastry to firm back up before hitting the heat of the oven. The result is perfectly flaky layers in the final bake as the butter melts and releases steam.
How to Store
Puff pastry pockets are best eaten the day it is baked. Leftover pastries stored in an airtight container will last 1-2 days in the fridge and 1-2 months in the freezer.
For the best flaky texture, chilled pastries should be heated in a toaster or conventional oven at 350F for 8-10 minutes (if refrigerated) or 12-16 minutes (if frozen). Reheating times should be adjusted as needed.
To make pastries in advance, follow the recipe up to point that the pastries are sprinkled with sesame seeds. Next, freeze the pastries until solid. Frozen pastries stored in an airtight container will last 1-3 months in the freezer. When ready to serve, pastries may be baked straight from the freezer. No thawing is required. Simply increase bake time by 5-6 minutes or more as needed.
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If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintFrench Onion Puff Pastry Pockets
Flaky layers of puff pastry filled with a French onion soup inspired filling is simply delicious! To capture the flavor of French onion soup, filling is made with a thyme infused caramelized onions and a mix of sharp cheddar and mozzarella cheese in place of gruyere cheese.
- Prep Time: 30 Minutes
- Cook Time: 25 Minutes
- Total Time: 55 minutes
- Yield: 6 Pastries 1x
Ingredients
- 1 Package Frozen Puff Pastry Sheets, Thawed
- 2 Large/3 Medium Onions (Red, White or Yellow), Thinly Sliced
- 2 Tablespoons Unsalted Butter
- 4 Sprigs Fresh Thyme, Stems Removed
- 3 Ounces (6 tablespoons) Cabot Creamery’s Vermont Extra Sharp Cheddar Cheese, Shredded
- 3 Ounces (6 tablespoons) Whole Milk Mozzarella Cheese, Shredded
- 2 Tablespoons Fresh Italian Parsley, Finely Chopped
- 1 Teaspoon Honey
- 1 Teaspoon White Wine Vinegar, Optional
- 1 Large Egg + 1/2 Tablespoon Water, Whisked (Egg Wash)
- Salt to Taste
- White Sesame Seeds, Optional
Instructions
- In a large heavy bottom saucepan under medium heat, melt the butter. Add all of the onions into the pan with the melted butter and stir to coat.
- Cook the onions, stirring intermittently, until it starts to soften and release its juices, about 3-4 minutes.
- Mix in the thyme, honey and salt into the softened onions.
- Continue to cook the onions under medium low heat, stirring intermittently, every 3-4 minutes until onions become brown and caramelized, about 14-16 minutes. If onions appear dry before it is fully caramelized, stir in water 1 tablespoon at a time as needed to rehydrate and deglaze the pan.
- Stir the white wine vinegar (optional) into the caramelized onions and cook the onions for an additional 1-2 minutes before removing from heat. Cool caramelized onions in pan to room temperature.
- Line a large baking sheet with parchment paper. Set aside.
- In a small mixing bowl, add the mozzarella and cheddar cheeses. Gently mix the cheeses together to combine.
- Working with one sheet of puff pastry at a time, cut the puff pastry dough into 6 equal rectangles measuring about 3×4.5 inches.
- With a pastry brush, apply some egg wash to the outer ¼ inch of three of the rectangles.
- Spoon 2 tablespoons of the cheese mixture into the center of each of the three rectangles.
- Spoon and spread 1 heaping tablespoon of the caramelized onions over the cheese mixture. Sprinkle the top of onions with some of the parsley, about 1 teaspoon.
- Top each of the filled rectangles with the remaining puff pastry rectangles.
- Press the edges of the top and bottom puff pastry rectangles together to seal before crimping with a fork.
- Repeat this process with the second sheet of puff pastry for a total of 6 puff pastry pockets.
- Place the pastries onto the prepared baking sheet and place in the freezer to chill for 30 minutes.
- Preheat the oven to 400F about 15 minutes into freeze time. Brush the tops of each pastry with the remaining egg wash and make three small slits down the center of the pastries. Evenly sprinkle the pastries with sesame seeds (optional).
- Bake pastries for 20-25 minutes, rotating the baking sheet halfway through bake time, or until they appear puffed and golden brown in color.
- Cool pastries on a baking sheet for 5-10 minutes before serving warm or cooling to room temperature on a cooling rack.
Notes
- Puff pastry pockets are best eaten the day it is baked. Leftover pastries stored in an airtight container will last 1-2 days in the fridge and 1-2 months in the freezer.
- For the best flaky texture, chilled pastries should be heated in a toaster or conventional oven at 350F for 8-10 minutes (if refrigerated) or 12-16 minutes (if frozen). Reheating times should be adjusted as needed.
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