Cheesy Broccoli Pockets
Indulge in the irresistible flavor of Cheesy Broccoli Pockets, a quick and easy recipe perfect for busy weeknights or crowd-pleasing appetizers. These flaky puff pastry pockets are generously stuffed with a creamy blend of tender broccoli, sharp cheddar cheese, and silky cream cheese, seasoned to perfection with garlic and onion powder. With just 20 minutes of prep time and a golden egg wash finish, these savory triangles bake up crisp and buttery in under half an hour. Perfect for vegetarians and customizable for any palate, these cheesy pockets are a versatile way to elevate snack time or serve as a satisfying side dish. Your family will fall in love with their warm, gooey centers and crispy, golden crust!
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Recipe Information
Ingredients
- 2 pieces frozen puff pastry sheets
- 2 cups broccoli florets
- 1.5 cups shredded cheddar cheese
- 4 oz cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large egg
- 1 tablespoon water
Instructions
Thaw the frozen puff pastry sheets according to the package instructions.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Steam or microwave the broccoli florets until tender, about 4-5 minutes. Let them cool slightly, then chop them into small pieces.
In a medium mixing bowl, combine the chopped broccoli, shredded cheddar cheese, cream cheese, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
Lightly flour a clean surface and roll out each puff pastry sheet to smooth out creases.
Cut each puff pastry sheet into 4 equal squares, for a total of 8 squares.
Spoon about 2 tablespoons of the broccoli-cheese mixture onto the center of each square.
Fold the square diagonally to form a triangle, enclosing the filling. Press the edges firmly with a fork to seal.
In a small bowl, whisk together the egg and water to make an egg wash.
Brush the tops of the pockets with the egg wash for a golden finish.
Place the pockets onto the prepared baking sheet, leaving some space between each.
Bake in the preheated oven for 18-20 minutes, or until the pockets are golden brown and puffed.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 3233 mg | 141% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 7.8 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1461 mg | 112% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 374 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
