These Golden Flaky Puff Pastry Cheese Puffs are a delightful savory bite, featuring incredibly light and airy puff pastry wrapped around a rich, cheesy filling, baked to a beautiful golden crisp. The image shows a large batch of these individual pastries on baking sheets, each perfectly puffed and golden brown, indicating their enticing texture and savory aroma. They are incredibly versatile, serving as an excellent appetizer for parties, a sophisticated snack, or a delightful addition to a brunch spread. Their ease of preparation combined with their impressive appearance and delicious flavor makes them a fantastic go-to recipe.
Ingredients:
- 1 (10-12 oz / 280-340g) sheet frozen puff pastry, thawed according to package directions
- 4 oz (113g) cream cheese, softened at room temperature
- ½ cup (50g) shredded sharp cheddar cheese (or a mix of your favorite cheeses like Gruyere, mozzarella, or Parmesan)
- ¼ cup grated Parmesan cheese
- 1 large egg yolk
- 1 tablespoon fresh chives, finely chopped (optional, for flavor and color)
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Pinch of cayenne pepper (optional, for a subtle kick)
- 1 large egg, beaten (for egg wash)
- Optional: Sesame seeds or poppy seeds, for sprinkling
Equipment:
- Large baking sheets
- Parchment paper or silicone baking mats
- Medium mixing bowl
- Fork or whisk
- Rubber spatula
- Rolling pin
- Pastry brush
- 2-inch (5 cm) round or square cookie cutter (or a knife for squares)
Instructions:
- Thaw and Prepare Puff Pastry:
- Thaw the frozen puff pastry according to the package directions. This usually takes about 30-40 minutes at room temperature or several hours in the refrigerator. The pastry should be pliable but still cold.
- Once thawed, carefully unroll the puff pastry sheet onto a lightly floured work surface or directly onto a piece of parchment paper. If your pastry comes in a folded block, lightly roll it out into a roughly 10×10 inch (25×25 cm) square or a rectangle of similar size.
- Prepare the Cheese Filling:
- In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, grated Parmesan cheese, egg yolk, chopped fresh chives (if using), garlic powder, black pepper, and cayenne pepper (if using).
- Use a fork or rubber spatula to mix all the ingredients together until well combined and smooth. Taste and adjust seasoning if necessary.
- Cut and Fill the Pastry:
- Using a 2-inch round or square cookie cutter (or a knife to cut even squares), cut out individual shapes from the puff pastry. You should get approximately 20-24 pieces from one sheet. Reroll any scraps gently to get a few more cut-outs, but avoid overworking the dough.
- Place about ½ to 1 teaspoon of the cheese filling in the center of half of the cut-out pastry shapes. Do not overfill.
- Moisten the edges of the pastry lightly with a little water using your fingertip.
- Take the other half of the cut-out pastry shapes and place them directly on top of the filled pastry shapes, aligning the edges.
- Gently press down around the edges to seal the pastry. You can use the tines of a fork to crimp the edges, creating a decorative seal and ensuring the filling stays enclosed. This creates neat little pockets.
- Chill the Filled Puffs:
- Arrange the assembled cheese puffs on baking sheets lined with parchment paper, leaving about 1 inch of space between each puff.
- For best results, place the baking sheets with the cheese puffs in the refrigerator for at least 15-20 minutes. This helps the butter in the puff pastry firm up, which is crucial for achieving maximum puffiness and flakiness during baking.
- Bake the Cheese Puffs:
- Preheat your oven to 400°F (200°C).
- In a small bowl, beat the remaining large egg with 1 tablespoon of water or milk to create an egg wash.
- Brush the tops of each chilled cheese puff with the egg wash. This will give them a beautiful golden-brown and shiny finish when baked.
- If desired, sprinkle a few sesame seeds or poppy seeds over the top of each puff for added crunch and visual appeal.
- Bake for 15-20 minutes, or until the pastry is deeply golden brown, visibly puffed up, and flaky. The baking time may vary slightly depending on your oven.
- Cool and Serve:
- Once baked, remove the cheese puffs from the oven.
- Let them cool on the baking sheets for a few minutes before transferring them to a wire rack. This allows the pastry to firm up slightly.
- Serve warm. These Golden Flaky Puff Pastry Cheese Puffs are an incredibly delicious and impressive snack or appetizer that will be a hit at any gathering.