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Gouda & Apple Puff Pockets

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Apples and cheese are a favorite combination that gets even better when tucked into flaky, easy-to-make puff pastry pockets.  They're ready in less than one hour, but they'll disappear much quicker!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 48
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4 16

Recipe

Ingredients

  • 1 large Granny Smith apple, finely chopped (about 1 1/2 cups)

  • 1/4 cup chopped fresh chives

  • 2 tbsp. sugar

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 3 oz. smoked Gouda cheese, cut into 48 (1/2-inch) cubes

Directions

  1. Heat the oven to 400°F.  Stir the apple, chives and sugar in a medium bowl.

  2. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 16x12-inch rectangle. Cut into 12 (4-inch) squares.  Cut each pastry square in half diagonally to make 24 triangles.  Repeat with the remaining pastry sheet.

  3. Place about 1/2 teaspoon apple mixture on the bottom third of the longest side of each pastry triangle.  Top each with 1 cheese piece.  Brush the 2 bottom corners with water.  Fold the bottom corners over the filling and press to seal.  Press the bottom edge of the pastry to seal, leaving the top of the pastry open.  Place the pastries onto 2 baking sheets.

  4. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.  Sprinkle with additional chopped chives, if desired.

  5. Easy Substitution: You may substitute smoked Edam cheese for the smoked Gouda in this recipe.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Inspiration

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On Social Media, Use #Puffpastry

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Submitted by:
PJ M.
Date: 1/17/2011

4 star rating

"Corners didn't stick very well...might have put too much filling in...guess I wanted more ;)"

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