Poca Cheese in Pastry
Indulge in the irresistible flakiness of *Poca Cheese in Pastry*, a savory treat perfect for any occasion. This simple yet elegant recipe features golden puff pastry pockets filled with a creamy, cheesy blend of cream cheese, sharp cheddar, and Parmesan, enhanced with the fresh, herbaceous flavor of chopped parsley. The delightful crunch of the pastry and the gooey richness of the filling are complemented by a touch of salt and black pepper for balance. With just 15 minutes of prep time and a quick bake in the oven, these pastries are ideal as appetizers, party snacks, or a comforting midday bite. Serve them warm to enjoy their buttery texture and melt-in-your-mouth goodness, sure to impress family and guests alike!
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 200 grams cream cheese
- 100 grams sharp cheddar cheese, shredded
- 50 grams Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 large egg
- 1 tablespoon milk
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a medium bowl, combine the cream cheese, sharp cheddar cheese, Parmesan cheese, and chopped parsley. Add the salt and black pepper, and mix until well combined.
On a lightly floured surface, roll out the puff pastry sheets if they are not pre-rolled. Cut each pastry sheet into 6 equal squares.
Spoon about 1 heaped tablespoon of the cheese mixture into the center of each square.
Fold each square diagonally to form a triangle, pressing the edges together to seal. Use a fork to crimp the edges for an extra seal and decorative touch.
In a small bowl, beat the egg with the milk to create an egg wash. Brush this mixture over the tops of the pastry triangles for a golden finish.
Place the pastries onto the prepared baking sheet, leaving some space between them.
Bake in the preheated oven for 18–20 minutes, or until the pastries are puffed and golden brown.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 3271 mg | 142% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 10.1 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1538 mg | 118% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 639 mg | 14% | |
*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.
