Flaky, golden, and irresistibly savory, these Herb & Cheese Puff Pastry Delights are stuffed with a creamy, cheesy herb filling and baked to perfection. Whether I’m hosting friends, bringing a tray to a potluck, or just treating myself to something warm and comforting, these pastries always hit the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 sheet puff pastry (thawed)
4 oz cream cheese (softened)
1 cup shredded cheese (such as a mozzarella + cheddar blend)
¼ cup fresh herbs, chopped (such as parsley or chives)
½ tsp garlic powder
Salt and pepper, to taste
1 egg (for egg wash)
Directions
I start by preheating the oven to 400°F (200°C).
In a mixing bowl, I blend the softened cream cheese, shredded cheese, chopped herbs, garlic powder, and a bit of salt and pepper until smooth.
I roll out the puff pastry sheet on a lightly floured surface, then cut it into 3-inch squares.
A tablespoon of filling goes in the center of each square. I fold the square into a triangle and press the edges with a fork to seal.
I arrange the pastries on a parchment-lined baking sheet. After whisking the egg with a splash of water, I brush each triangle with the egg wash.
I bake for 15–20 minutes, or until they’re puffed and golden.
Once out of the oven, I let them cool slightly before serving warm.
Servings and timing
Servings: Approximately 12 pastries
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Calories: ~120 kcal per pastry
Variations
Sometimes I switch up the cheese blend depending on what I have—Gruyère, feta, or even a spicy pepper jack add different vibes. For extra texture, I might mix in finely chopped sun-dried tomatoes or olives. When I want a stronger herb flavor, I go for dill or rosemary. These can also be made mini-sized for bite-sized appetizers, or larger for a more filling snack.
Storage/Reheating
I store leftover pastries in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F (175°C) oven for about 5–7 minutes to crisp them up again. I don’t recommend microwaving, since it makes the pastry soggy. If I freeze them (either before or after baking), I wrap them individually, then reheat straight from frozen at 375°F (190°C) until warmed through and crispy.
FAQs
How far in advance can I make these pastries?
I like to prep them a day ahead and store them unbaked in the fridge. Then I bake them fresh before serving.
Can I freeze the filled pastries before baking?
Yes, I freeze them on a tray first, then transfer to a freezer bag. They can be baked straight from frozen—just add a few extra minutes to the baking time.
What herbs work best for the filling?
I love using parsley, chives, or dill. For a bolder flavor, thyme or rosemary work beautifully too.
Can I make these without egg wash?
Yes, but the egg wash gives them that beautiful golden sheen. If I skip it, I brush with a little milk or cream instead.
Are these good served at room temperature?
They’re best warm, but I’ve served them at room temp during parties and they’re still delicious.
Conclusion
These Herb & Cheese Puff Pastry Delights are my go-to when I need something quick, crowd-pleasing, and packed with flavor. They’re flaky, creamy, herby, and just indulgent enough to feel like a treat. I keep puff pastry in my freezer just so I can whip these up anytime the craving hits—or guests drop by.
Recipe:
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Herb & Cheese Puff Pastry Delights
- Total Time: 35 minutes
- Yield: Approximately 12 pastries
- Diet: Vegetarian
Description
Flaky, golden pastries filled with a creamy, cheesy herb mixture, these Herb & Cheese Puff Pastry Delights are an easy and elegant appetizer or snack perfect for any occasion.
Ingredients
1 sheet puff pastry (thawed)
4 oz cream cheese (softened)
1 cup shredded cheese (such as a mozzarella + cheddar blend)
¼ cup fresh herbs, chopped (such as parsley or chives)
½ tsp garlic powder
Salt and pepper, to taste
1 egg (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the softened cream cheese, shredded cheese, chopped herbs, garlic powder, salt, and pepper. Mix until smooth.
- Roll out the puff pastry sheet on a lightly floured surface and cut it into 3-inch squares.
- Place a tablespoon of the filling in the center of each square. Fold into a triangle and press the edges with a fork to seal.
- Arrange the pastries on a parchment-lined baking sheet.
- Whisk the egg with a splash of water and brush each pastry with the egg wash.
- Bake for 15–20 minutes, or until the pastries are puffed and golden brown.
- Let cool slightly before serving warm.
Notes
Customize the cheese blend with options like Gruyère, feta, or pepper jack.
Add-ins like chopped sun-dried tomatoes or olives can enhance flavor and texture.
Best served warm, but also good at room temperature.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispiness.
To freeze, wrap individually and bake straight from frozen at 375°F (190°C).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 120
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 25mg
