Savory Pastry Puffs (Printable)

Light, golden baked puffs with a creamy herbed cheese filling, perfect as a savory appetizer or snack.

# What You'll Need:

→ Pastry

01 - 1 sheet (8.8 oz) puff pastry, thawed if frozen
02 - 1 egg, beaten (for egg wash)

→ Filling

03 - 5.3 oz cream cheese, softened
04 - 1.8 oz grated Gruyère or cheddar cheese
05 - 2 tbsp fresh chives, finely chopped
06 - 1 tbsp fresh parsley, finely chopped
07 - 1 clove garlic, minced
08 - ½ tsp salt
09 - ¼ tsp freshly ground black pepper

# How To Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine cream cheese, grated cheese, chives, parsley, garlic, salt, and black pepper until smooth.
03 - Roll out puff pastry on a lightly floured surface. Cut into 24 equal squares approximately 2x2 inches each.
04 - Place 1 teaspoon of filling in the center of each square.
05 - Fold each square into a triangle or rectangle, pressing edges firmly to seal. Optionally, crimp edges with a fork.
06 - Place puffs on the prepared baking sheet. Brush the tops with beaten egg.
07 - Bake for 20 to 25 minutes until puffs are golden and puffed.
08 - Allow to cool slightly before serving.

# Expert Tips:

01 -
  • They look fancy enough to impress guests, but honestly, they're so easy that even a busy weeknight becomes an opportunity to feel like a pastry chef
  • The creamy, herbed filling is addictive—people always ask for the recipe because they can't believe how much flavor is tucked into something so delicate
  • You can make them ahead and reheat them, which means less stress when you're hosting and more time actually enjoying your guests
02 -
  • Don't skip the parchment paper—pastry loves to stick, and parchment is the difference between a triumph and a tragedy
  • The egg wash is not optional if you want that beautiful golden color that makes people think you went to culinary school
  • If your filling is cold or the pastry starts to warm up too much, pop everything in the fridge for 10 minutes before baking—this helps them puff more dramatically and keeps the filling from leaking
03 -
  • Buy the best quality puff pastry you can find—it's worth every penny because the difference between grocery store basic and a good French pastry is noticeable from the first bite
  • Work quickly once the pastry is thawed so it doesn't warm up too much, but don't rush—hurrying creates tears and sealing mistakes
  • If you're making these for a specific event, assemble them the morning of and refrigerate until baking time, which actually improves the puff and ensures crispy edges

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