Cream Cheese And Oregano Puff Pastries Recipe

About this recipe

A high-protein dinner option featuring tender chicken, creamy filling, and a golden crescent roll crust. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 150 g Mooz Cream Cheese
• 275 g Unroll All Butter Puff Dough Sheet Squares
• 1 kg Akar Powder Salt
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 16 g Orika Oregano
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a mixing bowl, combine 3 oz of Mooz Cream Cheese, 1 tbsp of chopped Spring Onion (Kandychi Path), 1/4 tsp of Orika Oregano, 1/4 tsp of Akar Powder Salt, and a pinch of Tata Sampann Pure Black Pepper Powder. Mix well until evenly combined.
3. 3. Open the puff pastry and separate it into 4 squares. Firmly press the perforated edges together to seal each square.
4. 4. Spoon about 1/2 cup of the cream cheese mixture along the center of each square, shaping it into a log.
5. 5. Fold the sides of the dough over the filling, then fold the ends to seal completely. Use a fork to press and seal the edges for a secure closure.
6. 6. Place the filled pockets on a baking sheet lined with parchment paper. Brush the tops lightly with 2 tbsp of Oleev Olivana Natural Olive Oil for a golden finish.
7. 7. Bake in the preheated oven for 25 to 30 minutes, or until the dough is golden brown and cooked through.
8. 8. Remove from the oven and let cool for a few minutes before serving. Enjoy your savory baked pockets!