Neapolitan Pockets

Preparation

1. STEP 1 OF 10

   Let the puff pastry thaw at room temperature

2. STEP 2 OF 10

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

3. 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

4. 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

5. 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

6. 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

7. 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

8. STEP 8 OF 10

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

9. 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

10. STEP 10 OF 10

    Bake for about 30 minutes

Suggestions

• Baking Sheet

General Information

Analysis

Macronutrients (100 gr)