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Cheese Puff Squares

Cheese puff pastry squares bake up with flaky, golden edges and melted sharp cheddar and Parmesan in the centers. Score a border before baking for a crisp, defined shape that makes these easy to serve as bite-size appetizers.
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Prep Time 15 minutes
Cook Time 18 minutes
cooling 5 minutes
Total Time 38 minutes
Servings: 16 servings
Course: Appetizer
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet puff pastry frozen, about 8 ounces, thawed but cold
  • 1 cup sharp cheddar cheese shredded
  • 2 tbsp Parmesan cheese grated
  • 0.25 tsp black pepper
  • 1 egg large
  • 1 tsp water

Equipment

  • 1 large baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a large baking sheet with parchment paper.
  3. Stir together the cheddar, Parmesan, and black pepper in a small bowl.
  4. Cut the puff pastry into 16 equal squares.
  5. Arrange the squares on the prepared baking sheet.
  6. Lightly score a 1/2-inch border on each square without cutting all the way through.
  7. Prick the centers with a fork.
  8. Beat the egg with the water.
  9. Brush the pastry borders with the egg mixture.
  10. Divide the cheese mixture among the centers.
  11. Bake for 15 to 18 minutes, until the pastry is puffed and golden and the cheese is melted.
  12. Cool on the baking sheet for 5 minutes before serving.

Notes

Keep the puff pastry cold while working for the flakiest layers. Store leftovers in the refrigerator for up to 3 days; freeze baked squares for up to 2 months and reheat until crisp. For a gluten-free option, use gluten-free puff pastry.