Sofficini (Crispy Italian Ham & Cheese Pockets with Pesto)

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Sofficini are Italy’s cult-favorite crispy cheese pockets that I am so glad I discovered. This homemade version is made with a simple dough and is filled with a tasty blend of pesto, mozzarella, and ham, so you get bold flavors with every bite. My easy recipe turns out crispy on the outside and gooey on the inside. The perfect snack or appetizer!

Sofficini, Italian savory fried pastry pockets on a white plate.

Table of Contents

Sofficini Recipe Snapshot

Hand-held Italian cheese pockets with a cooked-milk dough, filled with pesto, mozzarella, and ham, then breaded and cooked until crisp.

Prep: 40 mins (includes dough rest)
Cook: 15 mins
Total: ~55 mins
Yield: 10-12 sofficini (using a 4 1/2″ cutter)
Level: Easy–Intermediate (simple dough + sealing)
Process: Make dough, fill and seal pockets, breadcrumb coating, and fry.
Make Ahead: Can be frozen before cooking.

I first discovered sofficini while hunting for a new book club appetizer. The combo of a simple dough, easy filling, and a crispy breadcrumb coating was too tempting to pass up.

Most versions I found used béchamel with ham and mozzarella. Tasty, but a little mild for our taste. John agreed, so I swapped the béchamel for pesto. Voilà! Bigger flavor, fewer steps, and truly chef’s kiss good.

What are Sofficini?

Think hand-held, breaded pockets. They are not a traditional Italian dish. Sofficini were actually a product commercially marketed in 1975 by Findus, an Italian frozen food company. They are made with a soft, cooked-milk dough wrapped around a melty filling, then coated in breadcrumbs and cooked until golden.

Sofficini are traditionally filled with ham and cheese or tomato and mozzarella. As their popularity grew, especially with children, Italian mothers started making them at home with various fillings.

Why you’ll love this version

Easy recipe with bold flavors.
Crispy crumb on the outside, stretchy mozzarella on the inside.
Make ahead and freezer-friendly: assemble and freeze for last-minute snacks.
A great game-day appetizer or quick lunch.

Sofficini Ingredients

Milk: You can use whole milk, part-skim, or skim milk.
Flour: All-purpose flour is a good choice as it creates a soft dough. This is my go to for this recipe. For a more traditional texture, substitute 1/4 cup to 1/2 cup of fine semolina flour. The semolina will give the dough a slightly firmer texture.
Breadcrumbs: I like to use Italian-style breadcrumbs, but you can also use plain breadcrumbs and mix in a little Parmesan or Pecorino cheese for extra flavor.
Pesto: You can use homemade or store-bought. Some of my favorites are Pistachio pesto, Artichoke and Spinach Pesto, or Pesto alla Trapanese.
Ham: Cooked and cut into small cubes.
Low-moisture Mozzarella: Shredded or cut into small cubes. I don’t recommend using fresh mozzarella because it will release too much liquid and leak out of the dough pocket while cooking.

Variations

Classic ham & cheese (with or without a spoon of béchamel).
Pizza style: tomato sauce, pepperoni, mozzarella, and oregano
Mushroom & cheese: quickly sautéed mushrooms and fontina.
Spinach & ricotta (add a little cooked and crumbled sausage for extra flavor).

Step-By-Step Instructions

A pan with milk and a pat of butter in it.

Step 1: Heat milk, butter and salt in a saucepan until the milk begins to boil.

Step 2: Add the flour to the milk and stir until a dough forms.

Step 3: Turn the dough out on to a work surface and let it cool a bit. Knead the dough until you can form a smooth ball. Cover it in plastic wrap and allow to cool to room temperature.

A glass bowl is set on dough that has been rolled out on a granite counter.

Step 4: Roll the dough out on a lightly floured surface to about 1/8″ thick. Use a 3 1/2″ to 4 1/2″ mold or bowl to cut rounds from the dough. Repeat with the remaining dough.

A round of dough topped with pesto, shredded cheese and ham.

Step 5: Top each round with pesto, cheese and ham leaving a 1/4″ rim around the edges.

Step 6: The one end of the dough over and seal the edges of the pocket with your fingers then crimp it using the tines of a fork.

A sofficini pocket being coated in egg and breadcrumbs.

Step 7: Dip the sofficini in egg and then coat it with breadcrumbs.

Pastry pockets called sofficini, frying in oil.

Step 8: Fry the sofficini in hot oil until golden bronw on both sides, about 4-5 minutes.

Cooking Tips

The dough should stick together nicely, but if you have an issue, wet your finger and run it along the rim to help seal the pocket before crimping it with the fork.
Don’t crowd the pan while frying, or the oil temperature will drop and the pockets will not crisp up.
If the oil is vigorously bubbling, reduce the heat slightly. Too much steam in the pockets will cause them to burst and leak.

Sofficini Make-ahead & Storage Recommendations

Sofficini are a great make-ahead dish that can be easily cooked or reheated as needed.

To make and freeze for later use, assemble and freeze them before cooking. Bread the dough pockets, place them on a lined tray, and freeze them until solid. Then, transfer them to a freezer bag or container and freeze for up to 2 months. They can be cooked from frozen, just add 2-3 minutes to the cooking time.

Leftover sofficini can be stored in a plastic bag or an airtight container and refrigerated for 2-3 days.

To reheat them, place them on a lightly greased baking pan, spray them lightly with oil, and bake in a preheated 350°F (175 °C) oven for 8-10 minutes.

You can also reheat them in an air fryer set to 350°F (175 °C) for 5-6 minutes.

I don’t recommend microwaving them as it softens the pockets.

Serving ideas

Great with warm tomato sauce or your favorite dipping sauce.
Add a simple green salad or a crispy Cucumber and Tomato Salad for a quick lunch
They make the perfect addition to a game-day snack board.

Sofficini FAQs

Why did my sofficini leak?

There are a number of reasons why your Italian pockets might leak. Usually, overfilling them is the cause, but rolling the dough too thin or a messy rim could cause the seal to release. To avoid leaks, use less filling, roll the dough to about ⅛-inch thick, keep the rim clean, and crimp it firmly.

Can sofficini be baked or cooked in an air fryer?

Yes, they can! To bake sofficini, place them on a lightly greased baking pan and spray them with a bit of olive oil or neutral cooking oil. Then, bake them in a preheated 400°F/200°C oven for 12-15 minutes, turning them over after 8-10 minutes, until they are golden brown.
To cook them in an air fryer, preheat the air fryer to 375°F (190 °C) for 3 minutes. Arrange the sofficini in a single layer and spritz them with olive oil. Air-fry them for 8-10 minutes, flipping them after 6-7 minutes, until they are golden brown.