Breakfast puff pastry pockets are like soft, flaky, hand pies filled with sausage, egg and apples. Frozen puff pastry makes this an easy 20-minute breakfast that will melt in your mouth!
Flaky Puff Pastry Pockets are the Best Breakfast Ever!
Flaky, golden puff pastry filled with sausage, egg, and a hint of sweetness from sautéed apples, these savory breakfast pockets are the kind of thing you’ll start making “just once” and then suddenly… it’s every Saturday.
Let’s talk about breakfast. Some mornings, you just need something warm and comforting. But also fast. And preferably handheld. These puff pastry breakfast pockets hit all of that—crispy on the outside, creamy and cheesy inside, and just the right balance of savory and sweet.
I started making these when I wanted something heartier than a slice of toast but didn’t feel like wrangling a skillet full of eggs for the whole crew. These are way easier than they look, especially when you use frozen puff pastry (I’m loyal to Dufour, but Trader Joe’s works too if you can get it).
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They’re kind of like breakfast Hot Pockets.
If you’re making brunch for guests, try pairing these with a batch of candied bacon or a sweet side like old fashioned morning glory muffins. Everything can be prepped ahead, which is a win when you’re entertaining guests.
Why I Love These (and You Will Too)
- You can totally build-your-own. Picky eaters? No problem. Make one with sausage, one with veggies, one with just cheese. No one has to fight over fillings.
- It takes maybe 20 minutes of hands-on time. If you prep the filling the night before, you can have these in the oven in no time.
- They freeze beautifully. Make a double batch. You’ll thank yourself next week.
A Few Key Ingredients
You only need a handful of things to make these puff pastry breakfast pockets work, but here are a couple that really make them shine:
- Puff pastry – Buttery is best. I use Dufour when I can—it’s pricier, but it’s magic. Trader Joe’s is great too, just thinner.
- Sausage – I use Neese’s for that peppery kick, but use what you love. You could even swap in sweet potatoes or leave it out entirely.
- Apples – Just a few thin slices add this warm, sweet contrast that somehow makes the sausage taste even better.
Head to the recipe card for the full ingredient list and step-by-step instructions.
How do you make Puff Pastry Pockets
Step 1: Create puff pastry squares
Roll out the puff pastry into a square. A packet of Dufour puff pastry comes with one sheet of puff pastry that is about 12 inches by 13 inches. Just roll it out so that you get a square rather than a rectangle. Then cut it in half and then into 6 squares. Try to keep them close to the same size.
Step 2: Prepare the filling
Step 3: Cook some apples
Step 4: Assemble
These delicious breakfast pockets will need to cool for a few minutes before eating. If you’re lucky enough to have any left over, they reheat well in the toaster oven. The microwave will make the pastry rubbery.
What’s the Best Puff Pastry?
Not all frozen puff pastry is created equal. Here’s what I’ve tried and liked:
- Dufour: Rich, flaky, made with real butter. It’s a little splurgey, but worth it. One sheet comes in a 14-ounce pack—just roll and cut into six squares.
- Trader Joe’s: Great seasonal option, buttery and reliable. Thinner sheets, so you’ll get eight smaller pockets. Adjust filling accordingly.
- Pepperidge Farm: Easy to find but no butter. If that matters to you (flavor-wise or diet-wise), keep it in mind.
Pro tip: Trader Joe’s puff pastry is only stocked in November and December. I stock up when I can.
Save this one. It’s easy, flaky, buttery, cheesy, a little sweet, and fully customizable. You’re gonna make it more than once. Don’t say I didn’t warn you.
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Breakfast Puff Pastry Pockets (with Sausage, Egg & Apple)
Ingredients
- 8 ounces breakfast sausage
- 3 eggs beaten
- ½ teaspoon salt
- 1 cup pepper jack cheese grated
- ½ apple sliced thin
- 1 teaspoon butter
- 14 ounce puff pastry sheet
- 1 egg for egg wash
Instructions
- Preheat oven to 425º and line a baking sheet with parchment paper.
- Add sausage to a skillet and cook over medium heat until cooked through, breaking it apart as it cooks. Drain any excess grease.
- Beat the eggs with a fork and add to the skillet stirring until the eggs are softly cooked. Add salt if needed. Add ½ cup of cheese and stir to combine. Let it cool slightly.
- In a small skillet heat butter over medium heat and add thinly sliced apples. Cook until the apples are soft, then chop into bite sized pieces.
- In a small bowl, combine 1 egg with 1 tablespoon of water and beat with a fork.
- Roll out the puff pastry into a 14 inch square and then cut the square into 6 equal squares. Brush the edges with the egg wash. Place the sausage egg mixture in the center of each square and top with remaining ½ cup of cheese. Add a slice or two of apple. Bring the corners to the center and pinch the sides together.
- Brush the egg wash over the pastry and bake for 18-20 minutes until the pastry is golden brown.
Video
Barbara’s Tips + Notes
- Try using Dufour pastry if possible for a more buttery pastry.
- Using a pastry mat or slipat to roll out the pastry will make it easier to handle.
- If the pastry gets too warm and hard to deal with, put it in the refrigerator for a few minutes.
- Let the sausage, egg mixture cool a little before adding to the pastry.
- When forming the baskets, make sure to pinch the dough together to keep it from opening while baking.
- Freeze or refrigerate any left over and warm up in a toaster oven or regular oven.
Nutrition
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