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Mozzarella and Prosciutto Puff Pastry Pockets

These puff pastry pockets are flaky, cheesy, and easy to serve as a warm party appetizer. Mozzarella and prosciutto make the filling feel a little special, while the puff pastry keeps everything simple.

Prep time: 15 minutes
Bake time: 15 to 20 minutes
Yields: 9 pockets

Make Ahead · Bite-Size · Party Appetizer

by Amy Aversa

Golden puff pastry pockets filled with mozzarella and prosciutto for a party appetizer.

Ingredients

  • 2 sheets puff pastry, thawed
  • 1 cup shredded mozzarella
  • 4 to 5 slices prosciutto, torn into smaller pieces
  • 1 egg, beaten with 1 tablespoon water, for egg wash
  • Pinch of dried oregano or Italian seasoning, optional

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Unroll one puff pastry sheet on a lightly floured surface. Gently mark 9 even rectangles, 3 rows by 3 columns, without cutting all the way through.
  3. Place mozzarella and prosciutto in the center of each marked rectangle, leaving about a ½-inch border around the edges. Sprinkle with oregano or Italian seasoning, if using.
  4. Lay the second pastry sheet on top, matching the corners and edges. Press gently around the filling to outline each pocket, then cut into 9 rectangles.
  5. Transfer the pockets to the baking sheet, leaving space between each one. Use a fork to crimp and seal the edges, then cut 2 to 3 small slits on top of each pocket.
  6. Brush the tops with egg wash. Bake for 15 to 20 minutes, until puffed and golden brown. Let it cool for a few minutes before serving.

Hosting Tips

  • Keep the pastry cold. If it gets too soft or sticky while assembling, place it back in the fridge for a few minutes before cutting and sealing.
  • Seal the edges well. A firm fork crimp helps keep the mozzarella inside as the pockets bake.
  • Serve with marinara. These are delicious on their own, but a small bowl of warm marinara makes them feel more complete.

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