INGREDIENTS: 

  • 2 Sheets puff pastry, thawed

  • 4c mozzarella, shredded

  • Fresh baby spinach, torn

  • 7 Plum tomatoes, thinly sliced

  • Grated parmesan

  • Salt and pepper

  • Red pepper flakes

  • Egg wash (1 beaten egg mixed with 1 tbsp water)

  • Pesto

INSTRUCTIONS :

  1. Preheat your oven to 400F. Line a baking sheet with parchment.

  2. On a floured surface lightly roll out the puff pastry.

  3. Cut each puff pastry sheet into 4 squares and place on the sheet tray. Repeat with second pastry sheet.

  4. In the middle of each pastry square add mozzarella, generously add spinach leaves, few slices of tomato, more mozzarella, top with grated parmesan, salt, pepper, and red pepper flakes.

  5. Take two opposite corners of the puff pastry and fold them over, pressing the edges together to hold together.

  6. Brush each pastry with egg wash.

  7. Bake for 12-15 minutes, or until the puff pastry is golden brown.

  8. Remove from oven.

  9. Drizzle with pesto and serve.


Caprese Puff Pastry Pockets