Description
Buttery, flaky puff pastry pockets filled with savory ham and cheese, then brushed with a glossy brown sugar, butter, garlic, and Dijon glaze. These sweet-and-savory pastries are easy to customize and make a delicious appetizer, brunch dish, party snack, or light meal.
Ingredients
Scale
For the Wrapping
- 2 sheets puff pastry, thawed if frozen
- 1 large egg, beaten, for egg wash
For the Filling
- 1 cup diced ham
- 1 cup shredded cheddar or Gruyère cheese
For the Brown Sugar Butter Glaze
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1 teaspoon garlic powder
- 1 tablespoon Dijon mustard, optional
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Lightly flour a work surface and gently roll out the puff pastry sheets to smooth any creases.
- Cut each pastry sheet into rectangles approximately 4 × 6 inches.
- In a bowl, combine the diced ham and shredded cheese.
- Place approximately 2 tablespoons of the filling on one side of each pastry rectangle, leaving a border around the edges.
- Fold the pastry over the filling to form a pocket.
- Press the edges firmly together, then crimp them with a fork to seal.
- In a small saucepan over medium heat, melt the butter.
- Stir in the brown sugar, garlic powder, and Dijon mustard, if using. Continue stirring until smooth and glossy.
- Arrange the filled pastries on the prepared baking sheet, leaving about 2 inches between each one.
- Brush each pastry generously with the brown sugar butter glaze.
- Lightly brush the tops with beaten egg for a golden finish.
- Bake for 20–25 minutes, or until the puff pastry is fully puffed and golden brown.
- Remove from the oven and let rest for about 5 minutes before serving.
Notes
- Filling options: Replace the ham and cheese with sautéed spinach and ricotta, shredded chicken and fresh parsley, scrambled eggs and bacon, or feta with olives and sun-dried tomatoes.
- Don’t overfill the pastry pockets, as excess filling can prevent the edges from sealing properly.
- Press the edges firmly and crimp with a fork to help prevent the filling from leaking.
- Keep the puff pastry chilled until you’re ready to work with it for the best rise and flakiness.
- For a spicy version, add diced jalapeños or chili flakes to the filling.
- Serve with honey mustard, garlic aioli, or marinara sauce for dipping.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) for 5–7 minutes to restore crispness.
- To freeze, freeze the assembled but unbaked pastries on a baking sheet until solid, then transfer them to a freezer-safe container. Bake directly from frozen, adding approximately 5–10 minutes to the baking time.
- For a sweet variation, use cream cheese and fruit preserves instead of the savory filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Brunch, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 410 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 65 mg
Keywords: savory pastries, puff pastry pockets, brown sugar butter, ham and cheese pastries, party appetizer, baked appetizers, sweet and savory pastries