Neapolitan Pockets

Name: Neapolitan Pockets
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Italia
Ingredients: 1 Package Frozen Puff Pastry; 2 Ripe Tomatoes; 1 Large Mozzarella; as needed Flour; as needed Salt; as needed Anchovy Fillets; as needed Oregano Powder; 1 Egg Yolk; null For Greasing:; as needed Butter

@tuduu

Neapolitan pockets are delicious and tasty appetizers ideal for enjoying during an aperitif or as an entrée. The puff pastry, crispy on the outside and soft on the inside, encloses a rich and flavorful filling, thanks to the combination of ripe tomatoes, melting mozzarella, and anchovies. The oregano powder adds a touch of aroma that perfectly complements the main ingredients. This appetizer is very popular in Neapolitan cuisine and is a true delight to savor.

Difficulty: Medium

Cooking time: 15 minCooking: 15 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Frozen puff pastry1Package
Ripe tomatoes2
Large mozzarella1
Flouras needed
Saltas needed
Anchovy filletsas needed
Oregano powderas needed
Egg yolk1
For greasing:
Butteras needed

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 10
Let the puff pastry thaw at room temperature
STEP 2 OF 10
Meanwhile, wash and dry the tomatoes (preferably both of the same size) and thinly slice the mozzarella
STEP 3 OF 10
As soon as the pastry is thawed, place the block on a floured table surface and cut it in half horizontally with a knife to obtain two thinner layers of pastry
STEP 4 OF 10
Now roll out the first layer on the floured work surface into a very thin sheet and cut out discs about 10 cm in diameter
STEP 5 OF 10
On each disc, place a slice of mozzarella, lightly salted, then a slice of tomato, also lightly salted, an anchovy fillet, and a pinch of oregano
STEP 6 OF 10
Now roll out the other layer of pastry into a sheet of the same thickness as the first and cut out an equal number of discs
STEP 7 OF 10
Moisten the edges of all the discs with water and place the empty discs over the filled ones, pressing the edges well with your fingertips so that the pastry edges adhere well to each other
STEP 8 OF 10
If you wish, you can then pass all the edges with a ravioli cutter to form a zigzag border
STEP 9 OF 10
Brush the pockets thus obtained with the yolk previously beaten with two tablespoons of water and place them on the greased baking sheet
STEP 10 OF 10
Bake for about 30 minutes

Suggestions

Baking Sheet

General Information

Storage notes

Store in the refrigerator for up to 2 days.

More information

Neapolitan pockets are a typical appetizer of Neapolitan cuisine, prepared with frozen puff pastry and filled with ripe tomatoes, large mozzarella, anchovy fillets, and oregano powder.

Origin

Italia, Campania

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Descrizione

Neapolitan Pockets

@tuduu

Difficulty: Medium

Cooking time: 15 minCooking: 15 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

Preparation

STEP 1 OF 10

Let the puff pastry thaw at room temperature

STEP 2 OF 10

Meanwhile, wash and dry the tomatoes (preferably both of the same size) and thinly slice the mozzarella

STEP 3 OF 10

As soon as the pastry is thawed, place the block on a floured table surface and cut it in half horizontally with a knife to obtain two thinner layers of pastry

STEP 4 OF 10

Now roll out the first layer on the floured work surface into a very thin sheet and cut out discs about 10 cm in diameter

STEP 5 OF 10

On each disc, place a slice of mozzarella, lightly salted, then a slice of tomato, also lightly salted, an anchovy fillet, and a pinch of oregano

STEP 6 OF 10

Now roll out the other layer of pastry into a sheet of the same thickness as the first and cut out an equal number of discs

STEP 7 OF 10

Moisten the edges of all the discs with water and place the empty discs over the filled ones, pressing the edges well with your fingertips so that the pastry edges adhere well to each other

STEP 8 OF 10

If you wish, you can then pass all the edges with a ravioli cutter to form a zigzag border

STEP 9 OF 10

Brush the pockets thus obtained with the yolk previously beaten with two tablespoons of water and place them on the greased baking sheet

STEP 10 OF 10

Bake for about 30 minutes

Macronutrients (100 gr)

Energy (kcal)	341.84
Carbohydrates (g)	26.32
of which Sugars (g)	2.06
Fat (g)	23.25
of which Saturates (g)	12.63
Protein (g)	7.32
Fiber (g)	2.29
Sale (g)	0.29