Puff Pastry Pockets with Pesto, Ham, and Mozzarella
Crispy puff pastry bites with pesto—a savory snack for in between meals
These puff pastry pockets with pesto combine flavorful ORO di Parma Pesto Rosso and Pesto Verde with ham and creamy mozzarella. The multi-layered filling creates a flavorful center, while the sesame crust becomes especially crispy when baked.
Ingredients
3 rolls of puff pastry from the refrigerated section, about 275 g each (about 825 g total)
95 g ORO di Parma Pesto Rosso (½ jar)
95 g ORO di Parma Pesto Verde (½ jar)
4 large slices of cooked ham (about 120 g)
1 ball of buffalo mozzarella (approx. 125 g)
1 egg yolk
10 g light sesame seeds
10 g dark sesame seeds
Step 1 : Prepare the puff pastry
Remove the puff pastry rolls from the refrigerator and let them rest at room temperature for about 10 minutes. This will make them easier to work with.
Step 2 : Spread the first layer of pesto
Roll out the first sheet of puff pastry and spread the ORO di Parma Pesto Rosso evenly over it.
Step 3 : Prepare the second layer
Place the second sheet of puff pastry on top and press it down gently. Then spread the ORO di Parma Pesto Verde evenly over it.
Step 4 : Spread the ham and mozzarella
Arrange the ham on top of the pesto layer.
Drain the buffalo mozzarella well, cut it into thin slices, and arrange them evenly on top.
Tip
The drier the mozzarella is, the crispier the puff pastry pockets will be.
Step 5 : Seal the puff pastry
Place the third sheet of puff pastry on top. Press the edges all around firmly with a fork so the filling doesn't leak out during baking.
Step 6 : Brush with egg yolk and sprinkle
Whisk the egg yolk and brush it evenly over the surface. Then sprinkle with light and dark sesame seeds.
Step 7 : Cut into squares
Cut the filled puff pastry lengthwise into four strips. Then cut crosswise into squares measuring about 4 × 4 cm.
Step 8 : Bake until golden brown
Place the puff pastry pockets on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (top and bottom heat) for 20–25 minutes.
Then loosely cover them with aluminum foil and bake for another 15 minutes to ensure the middle layers are fully cooked through.
Step 9 : Let it cool briefly, then serve
Let the finished puff pastry pillows rest for 5 minutes, then serve them lukewarm.
Ingredients
3 rolls of puff pastry from the refrigerated section, about 275 g each (about 825 g total)
95 g ORO di Parma Pesto Rosso (½ jar)
95 g ORO di Parma Pesto Verde (½ jar)
4 large slices of cooked ham (about 120 g)
1 ball of buffalo mozzarella (approx. 125 g)
1 egg yolk
10 g light sesame seeds
10 g dark sesame seeds
