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French Onion Puff Pastry Pockets

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. Cook the onions, stirring intermittently, until it starts to soften and release its juices, about 3-4 minutes.
  3. Mix in the thyme, honey and salt into the softened onions.
  4. 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.
  5. 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.
  6. Line a large baking sheet with parchment paper. Set aside.
  7. In a small mixing bowl, add the mozzarella and cheddar cheeses. Gently mix the cheeses together to combine.
  8. 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.
  9. With a pastry brush, apply some egg wash to the outer ¼ inch of three of the rectangles.
  10. Spoon 2 tablespoons of the cheese mixture into the center of each of the three rectangles.
  11. 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.
  12. Top each of the filled rectangles with the remaining puff pastry rectangles.
  13. Press the edges of the top and bottom puff pastry rectangles together to seal before crimping with a fork.
  14. Repeat this process with the second sheet of puff pastry for a total of 6 puff pastry pockets.
  15. Place the pastries onto the prepared baking sheet and place in the freezer to chill for 30 minutes.
  16. 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).
  17. Bake pastries for 20-25 minutes, rotating the baking sheet halfway through bake time, or until they appear puffed and golden brown in color.
  18. 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.

Find it online: https://nourishedendeavors.com/french-onion-puff-pastry-pockets/