Mini Cheese Pastries

These are savory, flaky, and incredibly easy to make. They are perfect for breakfast, brunch, snacks, or appetizers.

Yields: Approximately 24-30 mini pastries (depending on the size of your squares) Prep time: 20 minutes Cook time: 15-25 minutes

Ingredients:

• For the Pastries:

  • 2 sheets (approx. 500g / 1.1 lb total) store-bought puff pastry, thawed according to package directions (usually in the refrigerator overnight or at room temperature for 30-40 minutes)
  • 1 large egg, beaten (for egg wash)
  • Optional: A sprinkle of sesame seeds or nigella seeds for topping

• For the Cheese Filling:

  • 250g (approx. 1 cup) cheese (see notes below for cheese choices)
  • 1 large egg
  • 2-3 tablespoons sour cream or Greek yogurt (optional, for creamier filling)
  • A pinch of salt (adjust based on the saltiness of your cheese)
  • Freshly ground black pepper to taste
  • Optional: 1-2 tablespoons finely chopped fresh dill or parsley

Cheese Choices for Filling:

The best cheese for this recipe will depend on your preference and what’s available. A good option is a mix for flavor and texture:

• Feta cheese: Adds a lovely tangy, salty flavor.
• Ricotta cheese: Provides a creamy texture and mild flavor.
• Cream cheese: Very creamy and smooth.
• Farmer’s cheese (Telemea in Romanian cuisine, or similar fresh, crumbly cheese): Traditional and delicious, often a bit salty.
• Mozzarella (shredded): Good for meltiness.
• Cheddar (shredded): Adds a sharper flavor.

A good combination often includes:

• 150g feta + 100g ricotta/cream cheese
• 250g farmer’s cheese
• A mix of ricotta, mozzarella, and a touch of Parmesan for a different profile.

Equipment:

• Large baking sheets
• Parchment paper
• Small bowl for egg wash
• Pastry brush
• Knife or pizza cutter
• Fork (for mixing filling and crimping)

Instructions:

1. Prepare the Cheese Filling:

   • In a medium bowl, crumble the cheese (if using feta or farmer’s cheese) or add shredded/creamy cheese.
   • Add the egg, sour cream/Greek yogurt (if using), salt, and black pepper.
   • If using, stir in the fresh dill or parsley.
   • Mix everything well with a fork until thoroughly combined. Taste and adjust seasoning if necessary. The filling should be cohesive but not overly wet.

2. Preheat Oven and Prepare Baking Sheets:

   • Preheat your oven to 200°C (390°F).
   • Line two large baking sheets with parchment paper.

3. Prepare the Puff Pastry:

   • Gently unroll one sheet of puff pastry onto your work surface (it’s often already on parchment paper).
   • Using a knife or pizza cutter, cut the pastry into squares. A good size is about 7-8 cm (2.5-3 inches) per side. You should get about 12-15 squares per sheet, depending on the initial size of your pastry.
   • Repeat with the second sheet of puff pastry.

4. Assemble the Pastries:

   • Take one puff pastry square. Place a spoonful (about 1-2 teaspoons, depending on the size of your squares) of the cheese filling in the center of the square. Do not overfill.
   • Bring the four corners of the pastry square together over the filling and pinch them firmly in the center to seal. You want to create a little parcel. Ensure the edges meet well to prevent the filling from leaking out during baking.
   • Alternatively, you can fold the square in half to create a triangle, or fold it in half to create a rectangle, and then crimp the edges with a fork to seal. The image suggests the four-corner fold method, creating a slightly open, square-like shape.
   • Carefully transfer the assembled pastries to the prepared baking sheets, leaving some space between them as they will puff up.

5. Egg Wash and Bake:

   • In a small bowl, lightly beat the remaining large egg for the egg wash.
   • Using a pastry brush, gently brush the tops and sides of each pastry with the egg wash. This will give them a beautiful golden-brown color and a nice sheen.
   • If desired, sprinkle a few sesame seeds or nigella seeds on top of each pastry.
   • Place the baking sheets in the preheated oven.
   • Bake for 15-25 minutes, or until the pastries are puffed, golden brown, and the filling is set. Baking time can vary depending on your oven and the size of your pastries. Rotate the trays halfway through baking for even browning if necessary.

6. Cool and Serve:

   • Once baked, remove the pastries from the oven.
   • Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool slightly.
   • These mini cheese pastries are best served warm, but they are also delicious at room temperature.

Tips for Success:

• Keep Pastry Cold: Puff pastry works best when it’s cold. If your kitchen is warm, work quickly or chill the assembled pastries for 10-15 minutes before baking.
• Don’t Overfill: Overfilling will make it difficult to seal the pastries and can cause the filling to leak out.
• Firm Seal: Ensure you firmly pinch or crimp the edges to prevent leakage.
• Even Thickness: Try to keep the pastry squares relatively even in thickness for consistent baking.
• Storage: Leftover pastries can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3-4 days. Reheat gently in the oven for a few minutes to crisp them up.

Enjoy your homemade Mini Cheese Pastries!