Name: Puff Pastry Filled with Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European
Ingredients: 2 sheets refrigerated puff pastry; 150 g herb cream cheese; 150 g cheese slices (Gouda, cheddar, mozzarella, or mix); 1 egg yolk; 2 tbsp milk; 2 tbsp sesame seeds

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This puff pastry filled with cheese is one of my favorite go-to recipes when I need something quick, savory, and satisfying. The buttery, flaky pastry pairs perfectly with melty cheese and creamy spread, making each bite rich and comforting. Whether I’m prepping a snack for guests or just craving something warm and cheesy, this recipe always hits the spot.

Puff Pastry Filled with Cheese

Why You’ll Love This Recipe

I love how effortless this recipe is. I don’t need any complicated ingredients or fancy techniques—just a few simple items and less than 30 minutes of time. The result is always golden, crispy on the outside, and irresistibly cheesy inside. It’s also super versatile. I can serve it as finger food, a party snack, or even as a savory breakfast option. Plus, it works warm or cold.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 sheets of refrigerated puff pastry
150 g herb cream cheese
150 g cheese slices (Gouda, cheddar, mozzarella—whatever I have on hand)

For brushing:

1 egg yolk
2 tbsp milk
2 tbsp sesame seeds

Directions

I start by removing the puff pastry from the fridge and letting it rest at room temperature for about 15 minutes so it’s easier to handle.
I preheat my oven to 180°C (350°F), using top and bottom heat.
I place one sheet of puff pastry on a baking tray lined with parchment paper and spread the herb cream cheese evenly across the surface.
Then I layer the cheese slices evenly on top of the cream cheese.
I cover it with the second sheet of puff pastry and gently press down the edges.
I whisk together the egg yolk and milk, brush it over the top, and then cut the pastry into small squares using a knife or pizza cutter.
I sprinkle the sesame seeds on top and bake everything for about 20–25 minutes, until golden and crisp.

Servings and timing

This recipe makes about 12 snack-sized squares. It takes roughly 10 minutes to prepare and 20–25 minutes to bake, so the total time is around 30–35 minutes.

Variations

I often like to change things up depending on my mood or what’s in my fridge. I might use different cheese varieties—cheddar for sharpness, mozzarella for stretchiness, or a mix for extra flavor. I sometimes add sautéed onions, mushrooms, or sun-dried tomatoes for an extra twist. A sprinkle of chili flakes or fresh herbs can also give it a flavorful kick.

storage/reheating

If there are leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I prefer using the oven at 150°C (300°F) for about 5–10 minutes—it keeps the pastry crispy. I avoid the microwave since it softens the texture.

FAQs

Can I make these in advance?

Yes, I prepare them ahead and keep them unbaked in the fridge for a few hours. When ready, I just bake them fresh for the best texture.

What kind of cheese works best?

I usually go for semi-soft cheeses like Gouda, Edam, or mozzarella, but harder cheeses like Emmental or even creamier types like brie also work great.

Can I freeze the leftovers?

Yes, I freeze the baked pieces in an airtight container. When I reheat them in the oven, they turn out nearly as crisp as fresh.

Can I use store-bought frozen puff pastry?

Absolutely. I let it thaw according to the package instructions before using it, and it works just as well.

How do I keep the pastry from getting soggy?

I make sure not to overload it with filling and bake until deeply golden. A preheated oven also helps to cook the bottom evenly and keep things crisp.

Conclusion

This puff pastry filled with cheese is the kind of easy, cozy recipe I keep coming back to. It’s quick, adaptable, and always a crowd-pleaser. Whether I need something for a party platter or just want a warm, cheesy bite with my coffee, these golden pastries never disappoint.