Best 20 Cheese Pastry Recipes

HAM AND CHEESE IN PUFF PASTRY

Steps:

• Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
• Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
• Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
• Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

ASPARAGUS, HERB AND GOAT CHEESE PUFF PASTRY

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.
• On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.
• To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.
• Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes

CREAM CHEESE PASTRY DOUGH

Steps:

• Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
• Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
• Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

QUESITOS (PUERTO RICAN CHEESE-STUFFED PUFF PASTRY)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cut cream cheese into 1/4-inch thick slices; place cut side-down on a board and cut into logs.
• Place 1 cup sugar into a small bowl; place cream cheese logs into sugar and roll to coat. Set aside.
• Cut each puff pastry sheet evenly into 3 to 4 squares, no bigger than 5 to 6 inches each. Place 1 square in front of you with 1 corner pointing down. Place 1 sugar-covered cheese log about 1/3 up from the bottom corner; proceed to fold pastry around it in the same manner as an egg roll, with the bottom corner over cheese, side corners towards the center, then roll from bottom, up. Brush some water in the last corner to seal roll.
• Place quesito on the prepared pan, seam-side down. Repeat with all squares, making sure there is at least 1-inch between them.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.
• Remove from the oven and let sit for 5 minutes. Brush tops with corn syrup.

CREAM CHEESE PUFF PASTRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
• Cut thawed puff pastry sheet in half. Cut each half into 6 small squares. Put a spoonful of cream cheese on one side of each square. Fold over diagonally to make a triangle. Brush edges with water and press to seal.
• Transfer pastries to the prepared baking sheet. Brush beaten egg over top of the pastries to add shine.
• Bake in the preheated oven until top is golden, about 20 minutes.

HAM AND CHEESE IN PUFF PASTRY ( BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 425 degrees F. Place a piece of parchment paper on a sheet pan.
• Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
• Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
• Bake for 25 to 30 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

SOPPRESSATA AND CHEESE IN PUFF PASTRY

Steps:

• Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.
• Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash.
• Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.
• When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm.

FRESH RASPBERRY CREAM CHEESE PUFF PASTRY TART

Steps:

• Preheat oven to 400 degrees Fahrenheit, or to the temperature recommended on your package of puff pastry. Line a large baking sheet with parchment paper. Sprinkle a little flour on your pastry surface and, with a rolling pin, roll pastry sheet to approx 11-inches by 14-inches in size. Transfer pastry to baking sheet. With a butter knife, lightly score a 1/2-inch border around the edges, then fold the edge up and toward the center, pressing lightly, to create a neat border. Score the center lightly with a knife, taking care to not cut all of the way through (but if you accidentally do, it'll be okay). Bake until golden brown, about 10-12 minutes, or the time indicated on the package of puff pastry. Remove from oven and let cool completely.
• Affix a stand mixer or hand mixer with the whisk attachment. In the bowl of the mixer or in a large bowl, beat the heavy whipping cream until soft peaks form. Scoop whipped cream into a medium bowl. To the bowl of the mixer or the large bowl, add the cream cheese, 3 tablespoons honey, lemon zest, lemon juice, and vanilla extract. Whip until smooth and a little fluffy, about 2 minutes.
• Fold cream cheese mixture into whipping cream, gently stirring and folding just until blended. Pile the filling into the center of the cooled puff pastry tart shell and, with a butter knife. spread the filling gently toward the edges. Line the top with raspberries, bottoms up. Drizzle with remaining 3 tablespoons honey. Cut into squares and serve.

GUAVA AND CREAM CHEESE PASTRY

Steps:

• Preheat oven to 425°F with rack in middle.
• Beat egg with a fork, then put 1 1/2 tablespoons egg in a small bowl with water (1/2 tablespoon) and lightly beat to make egg wash.
• Put remaining beaten egg in a food processor with cream cheese, sugar, and vanilla and purée until smooth. Transfer to a small bowl.
• Purée guava preserves with lemon juice in cleaned food processor until smooth.
• Put a baking sheet in oven to preheat 5 minutes while you prepare pastry.
• Roll out pastry on a floured work surface with a floured rolling pin into an 11- by 9 1/2-inch rectangle. Cut rectangle in half crosswise.
• Transfer 1 piece of pastry to a sheet of foil. Spread cream cheese mixture in a 3 1/2-inch-wide strip down middle of pastry, leaving 1-inch borders on all sides. Dollop 2 rows of preserves lengthwise on top of cheese mixture, about 1 inch apart.
• Fold remaining piece of pastry in half lengthwise and put folded edge nearest you. Leaving a 1-inch border on sides and top of pastry, cut 1 1/2-inch-long slits every 1/2 inch through folded edge to top border.
• Brush some of egg wash around filling. Unfold cut pastry and lay over filling. Lightly press edges to seal and brush top of dough with some egg wash. Bake on foil on hot baking sheet until puffed and golden-brown, 25 to 30 minutes. Transfer pastry to a rack to cool completely.

PUFF-PASTRY CHEESE STRAWS

Steps:

• Preheat oven to 425 degrees. Combine cheese and cayenne in a bowl.
• Lay each puff-pastry sheet flat on a lightly floured work surface. Roll out two 11-by-16-inch rectangles. Dividing evenly, brush with some of beaten eggs and sprinkle with cheese mixture. Using a pastry cutter or sharp paring knife, trim long ends to make even, then cut each rectangle crosswise into fifteen 1/2-inch-wide strips.
• Working with one at a time, twist each strip into a spiral and transfer to parchment-lined baking sheets, 1 inch apart. Using your thumb, press ends of strips onto parchment to prevent unraveling during baking. Chill until firm, at least 30 minutes.
• Bake until pastry is golden, rotating sheets halfway through, 10 to 15 minutes. Let cool completely on sheets on wire racks before serving or storing.

CZECH PASTRY COTTAGE CHEESE KOLACKY

Steps:

• Let butter soften in a bowl.
• When very soft mix butter and cottage cheese together.
• Add salt and sugar.
• Add flour last and mix by hand. To get dough to the consistency of pie dough.
• Put the dough in wax paper in the refrigerator overnight.
• If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
• Then take it out and divide it into 3 parts.
• Take 1 part of the dough and put it on a floured table. Flatten the dough to a 1/8 of inch thick.
• Then take a small juice glass and cut round circle in the dough. (Put some flour on the rim of the glass if the dough start to stick). Take your thumb and make a dent in the middle of the dough. Fill it with apricot or any jam.
• Bake at 350 for about 15-20 minutes or until lightly brown.

PASTELITODE DE QUESO: CUBAN PUFF PASTRY WITH CREAM CHEESE

Steps:

• Combine and mix the flour, water, pork lard and salt. Mix until the dough is not sticky but not firm (do not over mix), finger should leave a dent. Place the dough on a large, floured work surface. Using hands, stretch the dough out into a large, even rectangle. Spread the cubes of margarine evenly on top. Vertically fold each end to meet in the middle. Overlapping, in thirds, fold horizontally. Using a rolling pin, roll the dough to 1 1/2 inches thick. Fold into thirds vertically and then again horizontally. Transfer to a baking tray and cover with plastic wrap. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Once rested, transfer the dough to a floured work surface and roll out to a 1-inch thick rectangle. Dust off any excess flour and repeat the folds, 4 folds in total. Transfer to a baking tray, wrap and refrigerate for 30 to 60 minutes.
• Lay the dough on a sugared work surface. Sprinkle the rest of the sugar on top of the dough. Roll the dough out to a 3/4-inch thick rectangle. Make sure to press the sugar into the dough. Cut the dough into 3-inch squares. Place a heaping tablespoon of cream cheese in each center. Wet the dough's edges with water. Fold one corner into the cream cheese and continue to roll like a cigar. Press 3 fingers flat on top of the pastry. Place in the oven for until golden brown, 25 to 30 minutes. Serve with a cafe con leche.

COTTAGE CHEESE PUFF PASTRY

Steps:

• Beat cottage cheese and butter in a large bowl with an electric mixer until well combined with most cottage cheese curds intact, scraping down the sides of the bowl a few times.
• Stir flour into butter mixture gradually with a wooden spoon just until a soft dough forms that is no longer sticky; turn dough out onto a floured surface. Bring dough together with floured hands; knead 3 to 4 turns.
• Roll dough gently into a fairly thick square, fold in half, and pat to flatten again; fold dough in half again in the opposite direction. Repeat rolling and folding process 2 more times. Roll dough into an 8-inch square; divide into 4 equal portions. Wrap each portion in plastic wrap; refrigerate for 4 hours or up to overnight.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll one portion of dough out on a lightly floured surface 1/4-inch thick. Cut dough into 4-inch squares with a sharp knife; cut each square diagonally to make 2 triangles.
• Roll each dough triangle from the long edge toward the triangle point to form crescent shapes; place on prepared baking sheet.
• Bake in the preheated oven until golden, about 20 minutes. Remove to cool on a wire rack.
• Whisk confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth; brush or drizzle lemon glaze over tops of cooled crescents.

HAM & CHEESE PUFF PASTRY

Steps:

• 1. 1.Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. 2.Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. With the short side facing you, layer the ham and turkey on the bottom half of the pastry to within 1 inch of the edge. Sprinkle with the cheese. Starting at the short side, roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush with the egg mixture. 3.Bake for 25 minutes or until the stromboli is golden brown. Remove the stromboli from the baking sheet and let cool on a wire rack for 10 minutes. ENJOY!!

HAVARTI CHEESE PASTRY

Steps:

• Preheat oven to 400.
• Lay the puff pastry on the counter or any flat surface at room temperature to thaw for about 30 minutes, or put it in the fridge overnight so it will be thaw when you are ready.
• Carefully unfold the sheet and smooth the creases. Make sure there are no holes in the dough.
• Place the whole block of cheese in the middle and very gently fold the pastry around it like a present, making sure to seal it well. Wet your fingers and run them across the seams to make the dough adhere to itself and to ensure no cheese leaks out.
• Flip it over on a greased baking sheet seam side down. Whisk together the egg and water and brush lightly over the surface. Sprinkle with paprika to make it pretty.
• Bake for 20-25 minutes or until top is golden brown.
• Serve on your favorite cracker, I prefer Ritz.
• *If desired, spread the mustard on the pastry sheet before placing the cheese on it and folding for a little extra flavor.*.

DANISH CHEESE PASTRY

Steps:

• 1. For the dough: Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The mixture should be the size of small peas. Transfer mixture to a medium-size bowl.
• 2. In a small bowl, combine the egg, milk and 2 tbsp. water. Add the egg mixture to the flour. Using a rubber spatula, fold the mixture until it is evenly moistened. Place the dough onto a piece of cling wrap and shape into a small rectangle (make sure it is wrapped well). Chill for approximately 3 hours - up to a day.
• 3. Lightly flour the surface and rolling pin and roll out your dough into a rectangle (8 x 15 inch). Have the short side facing you and then fold the dough into thirds (as you would fold a letter) - folding the top third of dough down and the bottom third up. The dough will appear rough and flecked with pieces of butter, but as you roll out your dough, it will come together. Rotate your dough and repeat the folding process two more times. Continue dusting the work surface including your hands and the rolling pin with flour. Wrap the dough in cling wrap and refrigerate for approximately 1 hour.
• 4. Roll and fold the dough one more time. Refrigerate the dough if it becomes difficult to roll. Now wrap the dough in cling wrap one more time and refrigerate approx. 2 hours or overnight.
• 5. For the filling: In a large bowl, beat together the cream cheese, 1/4 cup confectioner's sugar, the egg yolk, salt and vanilla until smooth. Add mixture to a resealable plastic bag and set aside.
• 6. Roll out your dough to approximately a 12 1/2-inch square. Cut 1/4 inch off each edge and then cut dough into 9 4-inch squares. Brush the corners of each square with some of the beaten egg and then fold each corner into the center and press down gently. Move the squares to two parchment-lined baking sheets.
• 7. Snip the tip off one corner of the plastic bag to make a 1/2 inch hole. Pipe cheese filling onto the center of each dough square. Loosely cover the pastries with cling wrap and let them stand until slightly puffed up, approximately one hour or slightly longer.
• 8. Meanwhile, heat oven to 425 degrees. Remove the cling wrap and gently brush the tops of the pastry with the beaten egg. Bake for 10 minutes and then rotate sheet pans and reduce the oven temp to 375 degrees. Continue baking until they are puffed and golden brown in color, approximately 6-8 minutes.
• 9. Combine and whisk together the remaining 1 cup of confectioner's sugar with the milk. Let the pastry cool slightly on the pans and then drizzle with the glaze. Serve warm or at room temperature.

ASPARAGUS WITH GORGONZOLA CHEESE WRAPPED IN PUFF PASTRY

Steps:

• Take 3 sheets and butter the first then lay the 2nd on top, then butter the 2nd sheet, and then lay the 3rd sheet on top Now slice the sheet in 2 1/2 inch strips, cut each strip 4 inches. Each strip should be 4 inches long by 2 1/2 inches wide.
• Take the asparagus that has been trimmed and steamed, al dente, and place on the cut puff pastry, now brush with a little melted butter and then put a teaspoon full of cheese on it.
• Now wrap the pastry over the asparagus as in a roll. It's ok if the tip and end sticks out; seal the pastry with melted butter and put in a plastic container till ready to use and freeze.
• When ready to use, put on a greased cookie sheet and put in the oven on the middle rack or in a toaster oven. Bake in the oven on high heat till the pastry turns golden color and the cheese starts to ooze out the ends. Don't over bake or they will burn.
• Note: The reason I have put the ingredients at one each is so you can make as little or as much as you want, just follow the amount for each item how many you want to make.

QUARK-TASCHE ( GERMAN CHEESE PASTRY )

Steps:

• Preheat oven to 375°F.
• Combine quark, lemon juice and 3-4 tsp sugar. Taste and adjust juice and sugar to taste if necessary.
• Add egg and stir to combine.
• Unroll crescents and separate into large (roughly) squares (two per package of dough). Pinch together seams as much as possible.
• Measure out about 2 Tablespoons of cheese mixture and place in center of square.
• Take hold of two opposite corners of dough and bring to a point in the center, bringing the other two corners in to meet them, so that you are left with roughly a square filled pastry.
• Sprinkle squares with about 1/2 tsp sugar each and bake for about 14 minutes or until browned and puffed.
• Allow to cool and enjoy at room temperature.
• Refrigerate or freeze any leftovers.

PHYLLO PASTRY PIZZA WITH BROCCOLI PESTO, TOMATOES AND GOAT CHEESE

Steps:

• Preheat oven to 350 degrees F. Cut the 7 sheets of phyllo into large circles using the pizza screen as a guide. You can cut all the sheets at the same time. Spray the screen with olive oil cooking spray. Place the first sheet of phyllo onto the screen, spray again lightly, and sprinkle on approximately 1/2 teaspoon of the Parmesan cheese. Place the second sheet on top and repeat the same procedure with the spray and the cheese until you have placed the seventh sheet. Spread the Broccoli Pesto on top, arrange the tomatoes and basil, and grate frozen goat cheese over top. Bake in oven for 3 to 5 minutes. Serve immediately.;
• Combine all the ingredients in a food processor and blend until you have a smooth paste.

PASTRY PUFFS W/SWEET CHEESE FILLING

Steps:

• Position knife blade in food processor. Add flour and butter and pulse 4 or 5 timestil mixture resembles coarse crumbs.
• Add sour cream and egg.
• Process til dough forms a ball and leaves sides of bowl.
• Divide in half, wrap with plastic wrap, and chill 6-8 hours.
• Roll out each ball of pastry on a lightly floured surface to an 1/8" thickness.
• Cut pastry into 3" squares.
• Gently press each square into a 1 3/4" muffin pan leaving corners extending beyond edge.
• Spoon 1 teaspoons filling into each prepared shell.
• Fold corners over filling and pinch together at the top.
• Chill 30 minutes.
• Bake at 375º for 20-25 minutes.
• Remove from pan and cool on wire rack.
• Sprinkle with powdered sugar.
• Cheese filling:.
• To make the cheesecake-like filling, beat all ingredients at medium speed til smooth and fluffy.