Cheese Puff Pastry Recipe
In our series of nostalgic recipes that will instantly transport you back to your childhood, let me introduce you to a must-try: puff pastry with goat cheese. Crispy on the outside, meltingly soft on the inside… and above all, incredibly simple, quick, and requiring only a very short list of ingredients. It’s definitely the kind of recipe you’ll want to treasure in your recipe book and that the whole family will love.
It had been a long time since I had made these little puff pastries, so when a former colleague contacted me again to offer me recipes using products from the gastronomy of the Drôme, I immediately accepted and slipped this idea of cheese puff pastry into my list.
The Drôme is an exceptional playground for lovers of sightseeing and gastronomy. Nestled between mountains, valleys, and Provençal influences, it abounds with local products. You’re probably already familiar with Montélimar nougat, black truffles, sun-ripened fruit, the pogne de Romans (a brioche), or Valrhona chocolate… and that’s just a taste…
This partnership is particularly close to my heart because I grew up in this magnificent region and worked here for many years… and I want to share this discovery with you. Throughout the year, I’ll be offering culinary journeys through this area, showcasing iconic products like apricots, Nyons olives, lavender, garlic… and of course, Picodon cheese. The star of this first recipe: a PDO goat cheese, with a fruity flavor, shaped like a small disc, absolutely perfect for this type of puff pastry.
What I love about these goat cheese pastries is their incredible versatility. You can make them again and again without ever getting tired of them: a touch of honey for a sweet and savory flavor, a little mustard to add a kick, diced ham, a leek fondue… it’s up to you to adapt them to your current cravings. It’s the kind of dish that adapts to your mood.
The serving is simple: with a green salad, you have a perfect starter or light dinner. And if you’re having guests, consider the mini version for an appetizer. Simply reduce the size of the puff pastry squares and adjust the filling. Guaranteed success, no fuss.
A quick note about the puff pastry. If you like making it yourself, you can opt for a traditional homemade version, or try my quick version (I love). But good-quality puff pastry from the store or your baker will work just as well.
In short, a simple and delicious recipe, full of possibilities. Everything I love… and I’m sure you’ll want more!
Cheese Puff Pastry Recipe
Here are the ingredients you do need to prepare these homemade cheese pastries:
- A roll of puff pastry (store-bought or homemade)
- Goat cheeses (small round cheeses)
- For the béchamel sauce: butter, flour, milk, mustard, grated cheese, and a small bunch of finely chopped fresh chives. I also like to add a crushed garlic clove and a little grated nutmeg, but that’s up to you.
- Salt and ground pepper
- And if you like, you can also add a drizzle of honey.
- For the egg wash: an egg yolk mixed with a tablespoon of cream.
Other recipes you might also like:
Cheese Puff Pastry Recipe
Ingredients
- 1 roll of puff pastry (250g)
- 3 small goat cheeses
- 15 g butter
- 3 tablespoons flour
- 200 ml milk
- 80 g grated cheese
- 1 small bunch of chopped fresh chives
- Salt and ground pepper
- 1 egg yolk + 1 tablespoon cream for glazing
Instructions
For the béchamel sauce
- In a saucepan, melt the butter over medium heat, then add the flour and whisk quickly.
- Gradually whisk in the milk, stirring constantly to prevent lumps. Season with salt and pepper.Heat until the béchamel sauce thickens and reaches the consistency of pastry cream.
- Remove from heat, add the mustard, grated cheese and finely chopped chives, then mix.
For the cheese puff pastry
- Preheat your oven to 180°C/350°F.
- Line your baking sheet with parchment paper.
- Unroll or roll out your puff pastry and cut out four squares, approximately 10 cm (4 inches) on each side. Gather the pastry scraps together to form two more small cakes. Place them on the parchment paper.
- In the center of each pastry square, place two heaped tablespoons of béchamel sauce, then top with half-rounds of goat cheese, cut lengthwise.
- Fold the four corners of the puff pastry over the cheese. Repeat for each pastry.Using a pastry brush, brush the pastries with the egg yolk and cream mixture.
- Bake for 20 to 25 minutes, until golden brown.Serve warm with a green salad.
