Cheese Puff Pastry Recipes

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CHEESE PUFFS



Cheese Puffs image

"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 9

1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

PUFF PASTRY CHEESE POCKETS



Puff Pastry Cheese Pockets image

Puff Pastry Cheese Pockets are flaky, buttery, crispy miniature cheese pockets pies that are a crowd pleaser appetizer or snack. They are equally delicious when served hot or cold.

Provided by Catalina Castravet

Categories     Appetizer

Time 1h

Number Of Ingredients 9

Puff Pastry Dough Sheets
1 lb. farmer cheese/goat cheese
2 eggs
2 egg yolks
1 stick butter
2 tbsp. flour
3 tbsp. milk
Salt
Pepper

Steps:

  • Remove Pastry Dough sheets from the refrigerator and let them defrost at room temperature for 20-30 min.
  • In the meantime, in a medium bowl, using a spatula, mix together the cheese , eggs and milk.
  • Place the butter in a microwave safe bowl and melt.
  • Add the butter to the mixture, using a spatula mix until well incorporated. Add the flour and continue mixing.
  • Season with salt and pepper.
  • Preheat oven to 350F.
  • Position the Puff Pastry Dough sheets on a flat working surface and cut in squares (2-3 inches).
  • Using a spoon, place the mixture (1-2 tbsp.) into the center of the squares. Make sure you have the same amount of squares without the filling, as they will be used to cover the other ones.
  • After the cheese filling was distributed, take the remaining squares and place on top of the cheese filling, using your fingers to glues the two together, resulting in small cheese pockets.
  • In a small bowl, whisk together the remaining 2 egg yolks and brush the top of the cheese pockets.
  • Place in the oven and bake until golden, around 30 min.

Nutrition Facts : Calories 61 kcal, Carbohydrate 1 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 54 mg, Sodium 123 mg, ServingSize 1 serving

HAM AND CHEESE IN PUFF PASTRY



Ham and Cheese in Puff Pastry image

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 5

1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
  • Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
  • Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
  • Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

CHEESY PASTRY PUFFS



Cheesy Pastry Puffs image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 12 to 14 pastry puffs

Number Of Ingredients 6

1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1 1/4 cups all-purpose flour, plus extra for dusting
1/4 teaspoon baking powder
1 stick unsalted butter, cut into 1/2-inch pieces, chilled
1 1/2 cups shredded white Cheddar or mozzarella (6 ounces)

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Crumble the oregano and salt in a small bowl using your hands and set aside.
  • Combine the flour, baking powder and butter in a food processor. Pulse until the mixture forms a coarse meal. Add the cheese and 1 tablespoon ice water. Process until the mixture forms into a ball, adding extra water, 1 teaspoon at a time, if needed. On a lightly-floured work surface, roll out the dough into a 10-inch-diameter circle, about 1/4-inch thick. Form the dough into a flat disc and cover with plastic wrap. Refrigerate for 30 minutes.
  • Sprinkle the dough with the seasoned salt. Gently roll the salt into the dough using a rolling pin.
  • Cut the dough into different shapes using the cookie cutters, and transfer to the prepared baking sheets. Bake until puffed and golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.

PUFF PASTRY TART WITH VEGETABLES AND CHEESE



Puff Pastry Tart with Vegetables and Cheese image

Purchased puff pastry is versatile and delicious, whether you choose a sweet or a savory filling. In this case, a mix of veggies top a cheesy filling to make a dish that is great for breakfast or lunch. Or, cut into bite-sized pieces for a tasty appetizer.

Provided by Bibi

Categories     Appetizers and Snacks     Pastries     Savory Tart Recipes

Time 1h20m

Yield 9

Number Of Ingredients 13

1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
1 tablespoon all-purpose flour
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 cups chopped fresh mushrooms
1 cup chopped onion
salt and ground black pepper to taste
1 cup frozen chopped spinach, thawed and drained
½ cup chopped fresh tomatoes, drained
1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
2 tablespoons heavy cream
¼ cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper and set aside.
  • Place thawed puff pastry on a lightly floured work surface. Roll out to a 10x14-inch rectangle and place on the prepared sheet. Score edges with a sharp knife, about 3/4 inch from the edge of the pastry, being careful not to cut all the way through the pastry. Inside the scored edges, prick several times with a fork. Brush pastry with beaten egg, reserving any unused.
  • Bake in the preheated oven for 8 minutes. Allow to cool slightly.
  • Combine olive oil and butter in a skillet over medium heat. When butter is melted, add chopped mushrooms and chopped onion. Cook until vegetables release their liquid, then continue cooking until the skillet is nearly dry, about 10 minutes. Remove from heat. Season onions and mushrooms with salt and pepper and stir in thawed and drained spinach and chopped tomatoes.
  • Combine the remainder of the beaten egg, garlic and herb cheese spread, and cream in a small bowl. Gently brush cheese mixture over the partially baked puff pastry, staying inside the scored edges.
  • Distribute the vegetable mixture over the cheese mixture and bake until the edges of the pastry are nicely browned and the cheese mixture is set, about 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.
  • To serve, cut into serving pieces and sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 288.5 calories, Carbohydrate 16.8 g, Cholesterol 50 mg, Fat 22.8 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 9.9 g, Sodium 224.7 mg, Sugar 1.7 g

QUESITOS (PUERTO RICAN CHEESE-STUFFED PUFF PASTRY)



Quesitos (Puerto Rican Cheese-Stuffed Puff Pastry) image

These exquisite pastries are a guilty pleasure in Puerto Rico, where bakeries boast about having 'the best'. The only hard part of these quesitos would be preparing the French puff pastry, but if you get it frozen then it is a very simple process.

Provided by Milly Suazo-Martinez

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 35m

Yield 8

Number Of Ingredients 4

1 (8 ounce) package cream cheese
1 cup white sugar, or as needed
1 (17.3 ounce) package frozen puff pastry (such as Pepperidge Farm®), thawed
1 tablespoon corn syrup, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cut cream cheese into 1/4-inch thick slices; place cut side-down on a board and cut into logs.
  • Place 1 cup sugar into a small bowl; place cream cheese logs into sugar and roll to coat. Set aside.
  • Cut each puff pastry sheet evenly into 3 to 4 squares, no bigger than 5 to 6 inches each. Place 1 square in front of you with 1 corner pointing down. Place 1 sugar-covered cheese log about 1/3 up from the bottom corner; proceed to fold pastry around it in the same manner as an egg roll, with the bottom corner over cheese, side corners towards the center, then roll from bottom, up. Brush some water in the last corner to seal roll.
  • Place quesito on the prepared pan, seam-side down. Repeat with all squares, making sure there is at least 1-inch between them.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes.
  • Remove from the oven and let sit for 5 minutes. Brush tops with corn syrup.

Nutrition Facts : Calories 539.6 calories, Carbohydrate 55.4 g, Cholesterol 30.8 mg, Fat 33.1 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 12.1 g, Sodium 237.1 mg, Sugar 26.2 g

PUFF-PASTRY CHEESE STRAWS



Puff-Pastry Cheese Straws image

Whenever possible, use all-butter puff pastry, such as Trader Joe's or Dufour, for the best flavor and texture. For even thawing, let it sit in the refrigerator overnight, rather than on the counter, which can cause the pastry to become sticky and difficult to work with. This recipe is adapted from Martha Stewart's Appetizers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h35m

Yield Makes about 30

Number Of Ingredients 5

1 cup finely grated Parmigiano-Reggiano (about 4 ounces)
1/2 teaspoon cayenne pepper
2 sheets frozen puff pastry, preferably all-butter, thawed
All-purpose flour, for dusting
2 large eggs, lightly beaten

Steps:

  • Preheat oven to 425 degrees. Combine cheese and cayenne in a bowl.
  • Lay each puff-pastry sheet flat on a lightly floured work surface. Roll out two 11-by-16-inch rectangles. Dividing evenly, brush with some of beaten eggs and sprinkle with cheese mixture. Using a pastry cutter or sharp paring knife, trim long ends to make even, then cut each rectangle crosswise into fifteen 1/2-inch-wide strips.
  • Working with one at a time, twist each strip into a spiral and transfer to parchment-lined baking sheets, 1 inch apart. Using your thumb, press ends of strips onto parchment to prevent unraveling during baking. Chill until firm, at least 30 minutes.
  • Bake until pastry is golden, rotating sheets halfway through, 10 to 15 minutes. Let cool completely on sheets on wire racks before serving or storing.

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