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Sheet Pan Stuffed Pastry Pockets

by Katie Aubin and


for 8 servings

  • ¼ cup
    all-purpose flour, for dusting (30 g)
  • 2 sheets puff pastry, thawed if frozen

Strawberries ‘n’ Cream Filling

  • ¼ cup
    cream cheese, softened (55 g)
  • 1 tablespoon
  • 1 teaspoon
    vanilla extract
  • 4 strawberries, stemmed and diced

Very Berry Filling

  • ⅓ cup
    raspberry (40 g)
  • ⅓ cup
    blueberry (35 g)
  • 1 tablespoon
  • ½ tablespoon
    lemon juice
  • ½ teaspoon
    lemon zest

Chocolate Banana Filling

  • ¼ cup
    chocolate hazelnut spread (75 g)
  • 1 banana, sliced

Apple Pie Filling

  • ½ green apple, sliced
  • 1 tablespoon
    brown sugar
  • ⅛ teaspoon

Egg Wash

  • 1 egg, beaten with 1 tablespoon water or milk


  • 1 cup
    powdered sugar, sifted (120 g)
  • 1 tablespoon
  • ¼ teaspoon
    vanilla extract
    Calories 356
    Fat 13g
    Carbs 58g
    Fiber 6g
    Sugar 37g
    Protein 4g

Estimated values based on one serving size.



  1. On a lightly floured surface, roll out the puff pastry sheets to 9x12-inch (23x30-cm) rectangles. Set one pastry sheet aside and fold the other in half lengthwise, then in half crosswise twice, to form creases for 8 pockets. Unfold the pastry sheet on the prepared baking sheet.
  2. Make the Strawberries ‘n’ Cream filling: In a small bowl, combine the cream cheese, sugar, and vanilla, and mix until smooth.
  3. Make the Very Berry filling: In a small bowl, mash the raspberries, then add the blueberries, sugar, lemon juice, and lemon zest. Mix with a fork.
  4. Spoon the berry mixture over the center of 2 of the 8 rectangles.
  5. Use a spatula to spread the chocolate hazelnut spread over the center of 2 more rectangles, then top with the banana slices.
  6. Use a spatula to spread the cream cheese mixture in the center of 2 more rectangles, then top with the strawberries.
  7. Place apples slices in the center of the remaining 2 rectangles, then sprinkle with the brown sugar and cinnamon.
  8. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  9. Brush the egg wash over the pastry around the edges and between each filling, then top with the remaining puff pastry sheet. Use your fingers to press the pastry down around each filling. Once tightly pressed, use a pizza cutter or knife to cut out each pocket.
  10. Seal the outside edges with a fork. Poke the top of each pocket with a fork 3-4 times to ventilate. Brush the tops with egg wash.
  11. Bake for 25 minutes, or until golden brown.
  12. Make the glaze: In a medium bowl, combine the powdered sugar, milk, and vanilla. Stir until smooth and thick.
  13. Remove the pockets from the oven and let cool for 5 minutes. Decorate with the glaze, then serve immediately, or wrap in wax paper and freeze for up to a week. Reheat in the toaster oven.
  14. Enjoy!




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