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    Home > Recipes > Appetizer Recipes

    Lemon Puff Pastry Pockets

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 05/18/16 · Updated: 06/13/17 · This post may contain affiliate links

    2.2K shares
    Lemon Puff Pastry Pockets are a perfect summer treat! Crispy caramelized puff pastry with a lemon & ricotta cheesecake filling.

    Lemon Puff Pastry Pockets are a perfect summer treat! Crispy caramelized puff pastry with a lemon & ricotta cheesecake filling.

    Lemon Puff Pastry Pockets are a perfect summer treat! Crispy caramelized puff pastry with a lemon & ricotta cheesecake filling.

    I love lemon flavored things: lemon ice cream, lemon cookies, salmon with lemon slices on top, lemonade, and all the other treats with lemon one could think of. No wonder this week seems to have a little lemon theme.

    On Monday, I showed you my lovely Lemon Pull-Apart Coffee Cake which has many layers filled with buttery lemon sugar and is topped with a yummy lemon glaze. But today I have a much quicker lemon treat for you!

    It seems like I’m also addicted to puff pastry, last week I found not one but three rolls of puff pastry in my fridge which needed to be used in the same week. And I also had one pot of ricotta cheese in there, perfect to make some quick treats!

    Ricotta is so versatile, you can make it sweet like in cheesecakes or you can make it savory like in a ricotta tomato sauce for pasta or lasagna. I love both combinations!

    Lemon Puff Pastry Pockets are a perfect summer treat! Crispy caramelized puff pastry with a lemon & ricotta cheesecake filling.

    Puff Pastry is perfect for quick snacks!

    The only thing you have to keep in mind is that it shouldn’t get too warm while working with it before baking or the butter between the layers will get soft and the pastry won’t crisp up while baking. So wait until your filling is ready before you take the dough out of the fridge.

    To get the puff pastry even crispier and prevent the bottom of getting soggy I brushed it with egg wash – outside and inside. And I sprinkled sugar on top – I will tell you that was such a good idea! The sugar caramelized while baking and made these so tasty!

    I made these on the same day as my Spinach & Ricotta Puff Pastry Parcels and so our dinner consisted of savory puff pastry treats as a main and sweet puff pastry treats as dessert. Such a balanced diet! :-)

    Lemon Puff Pastry Pockets are a perfect summer treat! Crispy caramelized puff pastry with a lemon & ricotta cheesecake filling.

    These lemon treats make a perfect summer snack, in my opinion, they are easy to make, you can prepare them in advance and store them in the fridge until you are ready to bake them and they are easy to transport. Perfect for picnics or parties!

    I hope you love them as much as I do. If you are a fellow lemon lover then I’m 1000% sure you will!

    Lemon Puff Pastry Pockets are a perfect summer treat! Crispy caramelized puff pastry with a lemon & ricotta cheesecake filling.

    Lemon puff pastry pockets on white parchment with a wedge of lime.
    Servings: 12

    Lemon Puff Pastry Pockets

    Lemon Puff Pastry Pockets are a perfect summer treat! Crispy caramelized puff pastry with a lemon & ricotta cheesecake filling.
    Prep Time: 40 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Course: Dessert, Snack
    Cuisine: American
    Calories: 165kcal
    Author: Julia Foerster
    5 from 1 vote
    Print PIN RECIPE Rate

    Ingredients

    • 1 cup ricotta cheese
    • 4 tbsp confectioners’ sugar
    • 2 tsp lemon zest
    • 2 tsp lemon juice
    • ¼ tsp vanilla extract
    • 1 box frozen puff pastry, thawed the refrigerator, 2 sheets
    • 1 egg
    • coarse sugar for garnish
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    Instructions

    • Make the filling: Mix ricotta cheese, confectioners' sugar, lemon zest, lemon juice, and vanilla extract together in a small bowl until combined and smooth. Set aside.
    • Line a large baking sheet with parchment paper. On a lightly floured surface, roll out one pastry sheet. Use a pizza cutter and cut the sheet into 6 squares. Transfer the squares to the prepared baking sheet.
    • Using a pastry brush, brush the squares with the egg wash. Spoon 1-2 tablespoons of the ricotta mixture onto one triangle of each square. Fold the empty triangle over the filling and line up the edges as best as you can. Crimp the edges with a fork to seal shut.
    • Repeat this with the 2nd puff pastry sheet so you have a total of 12 pockets. Slice 2 slits in the tops for air vents and brush them with egg wash, then sprinkle coarse sugar on top. Chill the pockets in the fridge for 25 minutes or up to 1 day.
    • Preheat the oven to 375°F (190°C) during the last few minutes of chill time. Bake the pockets for 20-25 minutes, or until the tops are golden brown.

    Nutrition Information

    Calories: 165kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 24mg | Sodium: 73mg | Potassium: 41mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Pat says

      April 16, 2019 at 7:08 pm

      How big do you roll out pastry sheet to get 6 squares?

      Reply
    2. Margo says

      November 04, 2018 at 9:23 pm

      5 stars
      Simply delicious! The lemon taste is refreshing, with a perfect amount of sweetness. Picky boyfriend gobbled two and asked how I made them. It’s a keeper, made it into my recipe book of favorites!

      Reply

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    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

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