Herb and Cheese Puff Pastry Appetizers
Golden, flaky puff pastry pockets filled with melted cheddar and chives—these cheese puff pastry appetizers are the perfect bite-sized snack for any occasion.
Servings: 6 - 8 servings, 2 pieces per serving
Cost: $1.10 per serving
Equipment
- offset spatula for spreading Boursin cheese
Ingredients
- 1 large egg
- 1 tablespoon water cool
- 1 sheet puff pastry thawed
- 1 (5.2-ounce) package Garlic & Fine Herb Boursin cheese softened to room temperature
- 1 tablespoon herbs fresh, finely chopped
- ⅓ cup green onion fresh, finely chopped; green parts only; may substitute chives
- ¼ cup sharp cheddar coarsely grated
- ¼ cup Parmigiano-Reggiano cheese coarsely grated
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside. In a small bowl, beat the egg and water, then set aside.1 large egg, 1 tablespoon water
- Lightly flour a clean surface and unfold the pastry sheet. Dust the top with flour and use a rolling pin to gently flatten the creases, being careful not to stretch the square.1 sheet puff pastry
- Brush the square with egg wash, then set aside the remainder. Spread the Boursin cheese evenly, then the herbs and green onions. Top with cheddar and Parmigiano-Reggiano cheeses.1 (5.2-ounce) package Garlic & Fine Herb Boursin cheese, 1 tablespoon herbs, ⅓ cup green onion, ¼ cup Parmigiano-Reggiano cheese, ¼ cup sharp cheddar
- Starting from the side closest to you, roll the pastry like a jelly roll, tucking in the filling as you go. With the seam side down, use a serrated knife to cut the roll into four equal sections, then slice each section into 3 or 4 pieces. Place the slices on the parchment-lined sheet and brush with the remaining egg wash.
- Bake for 14 to 18 minutes, or until golden brown. Garnish with extra green onions and serve warm or at room temperature.
Video
Notes
Variations - add 1 to 2 tablespoons caramelized onions, finely diced prosciutto, or finely chopped sundried tomatoes to the surface of the pastry before rolling and slicing. Bake as directed.
Make-Ahead - Prepare up to a day in advance. After assembling, place them on a baking sheet and cover with plastic wrap. Refrigerate until ready to bake. Brush with the egg wash and bake as directed.
To Freeze - Place unbaked puffs on a baking sheet and freeze individually, then transfer to a freezer-safe container. Freeze up to 3 months.
Bake From Frozen - Bake as directed, adding 5 to 7 extra minutes to the baking time.
Storage - Refrigerate leftovers in an airtight container up to 2 days. To reheat, place them in a 350°F oven for about 5-7 minutes, until crispy and warm.
Nutrition
Serving: 1serving / 2 pieces | Calories: 165kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 127mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg