How to Make Crispy Chive Pockets at Home

If using store-bought puff pastry, roll it out on a lightly floured surface according to package instructions. If using homemade pastry, roll it into a thin layer.

Make the Filling:
In a medium bowl, combine the cream cheese, chives, garlic powder, and lemon zest. Stir until smooth and well combined. Season with salt and pepper to taste.

Shape the Pockets:
Cut the rolled-out puff pastry into squares or rectangles (about 4 inches by 4 inches). Place a spoonful of the cream cheese mixture in the center of each pastry square.

Seal the Pockets:
Fold the pastry over the filling to form a pocket. Press the edges together to seal them, using a fork to crimp the edges for an added touch.

Prepare the Egg Wash:
In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Brush the top of each pocket with the egg wash to give it a beautiful golden finish.

Bake:
Preheat your oven to 375°F (190°C). Arrange the chive pockets on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and crispy.

Serve:
Let the chive pockets cool slightly before serving. Enjoy them warm and crispy!

Serving and Storage Tips