Turkey, Fennel & Cherry Puff Pastry Pockets

Turkey, Fennel & Cherry Puff Pastry Pockets - A grown up version of a hot pocket sandwich! | foxeslovelemons.com

Whoops! I just realized that last winter when there was that big Hot Pockets recall and I decided to make my own Chipotle Steak Grown-Up Hot Pockets at home, I made another version and forgot to share it with you! These puff pastry pockets are definitely adult sandwiches as well (although who knows, maybe some open-minded kids would like them?), with roasted turkey, caramelized fennel and Fromager d’Affinois® cheese.

Fromager d’Affinois® cheese is a fresh-ripened cheese that is ridiculously creamy and decadent. It’s similar to brie in appearance and flavor, but it’s even better, actually. It has a mild and buttery flavor with a hint of sweetness that makes it perfect for serving on a cheese board with fresh or dried fruit. It also melts into a sandwich like this one beautifully!

Turkey, Fennel & Cherry Puff Pastry Pockets - A grown up version of a hot pocket sandwich! | foxeslovelemons.com

Turkey, Fennel & Cherry Puff Pastry Pockets


  • 1 tablespoon extra virgin olive oil

  • 1 small fennel bulb, thinly sliced

  • 2 tablespoons dried cherries

  • 1 tablespoon country Dijon mustard

  • 1 package (2 sheets) puff pastry

  • 4 ounces Fromager d’Affinois, cut into 6 thin slices

  • 6 ounces roasted turkey breast, shredded

  • egg, beaten


  1. In small skillet, heat oil over medium heat. Add fennel and cook 6 to 8 minutes or until golden brown, stirring occasionally. Add cherries and mustard; cook 1 minute. Remove from heat and let cool.

  2. On work surface, unfold 1 sheet of puff pastry. Use pizza cutter or sharp knife to cut it lengthwise into 3 strips (you should be able to follow the lines where the pastry was folded). Cut each strip crosswise in half. Repeat with remaining sheet of pastry.

  3. Place 1 cheese slice in center of each of 6 pieces of puff pastry. Divide turkey and fennel mixture over cheese. Brush all four edges of pastry pieces with egg. Place remaining pieces of pastry over top. Use your fingers to stretch the pastry pieces over and lightly seal the edges to form pockets, then use tines of fork to press and seal all sides. Transfer pockets to parchment-lined rimmed baking pan and transfer to freezer for 15 minutes.

  4. Meanwhile, preheat oven to 400 degrees F. Remove pockets from freezer; place second sheet of parchment on top of pockets, then place second baking pan on top of parchment (this prevents pockets from puffing too high). Transfer to oven and bake 18 minutes. Remove top baking pan and parchment, adjust oven setting to broil and place pockets under broiler 2 to 3 minutes or until golden brown and crispy, rotating if necessary. Let stand 5 minutes before serving.



Adapted from The Kitchn.

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Disclaimer: This post is part of a relationship I have with Saputo Specialty Cheese for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.


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