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+ servings
Purslane Bakleh Puff Pastry Pockets
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4.72 from 101 votes

Purslane Pockets (Lebanese Bakleh)

A crunchy puff pastry pocket filled with purslane (bakleh)
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Lebanese
Diet: Vegan
Keyword: olive oil, onion, paprika, pomegranate molasses, puff pastry, purslane, sumac
Servings: 8 pieces
Calories: 698kcal
Author: Janelle


  • Flat Baking Tray


Purslane Filling

  • 100 gram purslane roughly two extra large handfuls
  • 1 medium white onion
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 2 tablespoon pomegranate molasses
  • 1 tablespoon sumac optional
  • 1 Seasoning to taste


  • Preheat oven to 180 degrees Celsius (356 degrees Fahrenheit)

Purslane Filling

  • Roughly chop purslane, leaves and stems
  • Roughly chop onion
  • Combine purslane and onion in a mixing bowl
  • Add in olive oil, pomegranate molasses, seasoning and spices and combine well

Pastry Pockets

  • Cut each puff pastry sheet in half, each half will create one pocket
  • Place purslane filling onto on side of puff pastry
  • Fold puff pastry, keep filling in the middle
  • Using index finger or fork, press edges together until a pocket/pie is formed and there are no gaps in the edge
  • Place each purslane pocket onto a baking tray that is lined with baking paper or foil. If using foil, oil prior to placing pockets onto tray
  • Lightly brush on a coat of olive oil onto each pocket
  • Sprinkle black sesame seeds
  • Bake in the oven for approx 25-30 minutes or until golden brown
  • Place on a cooling rack, serve warm.
  • Left overs can be store in an airtight container - however allow to completely cool down before storing.


Calories: 698kcal | Carbohydrates: 60g | Protein: 9g | Fat: 47g | Saturated Fat: 12g | Sodium: 323mg | Potassium: 101mg | Fiber: 2g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 3mg