Flaky, golden puff pastry wrapped around a rich, herb-infused cheese center—these Herb & Cheese Puff Pastry Bites are the kind of appetizer I turn to when I need something impressive yet incredibly simple. They come together in minutes, bake up beautifully, and disappear just as fast. Whether I’m entertaining guests or just in the mood for a warm, cheesy snack, these always hit the spot.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 sheet frozen puff pastry (thawed)
4 oz (≈115 g) cream cheese, softened
1 cup shredded cheese (such as cheddar or a blend)
¼ cup fresh chopped herbs (e.g., parsley, chives, basil)
½ teaspoon garlic powder
Salt and pepper, to taste
1 large egg (for egg wash)
Directions
I start by preheating the oven to 400 °F (200 °C) and lining a baking sheet with parchment paper.
In a bowl, I mix the cream cheese, shredded cheese, chopped herbs, garlic powder, and a bit of salt and pepper until smooth.
I unfold the thawed puff pastry on a lightly floured surface and cut it into about 12 equal squares.
Then, I spoon roughly one tablespoon of the cheese-herb mixture into the center of each square.
I bring the corners together and pinch or fold them to seal into little parcels.
Placing each bite seam-side down on the baking sheet, I brush them lightly with a beaten egg.
I bake for 15–20 minutes, or until they’re puffed and golden. I let them rest briefly before serving.
Servings and timing
This recipe makes approximately 12 bite-sized pastries.
Prep time: 10 minutes
Cooking time: 15–20 minutes
Total time: About 25–30 minutes
Calories: Around 160 kcal per bite (estimated)
Variations
I like switching things up based on what I have on hand. Sometimes I mix in a pinch of crushed red pepper for a kick, or swap cheddar for gouda, mozzarella, or even goat cheese. I’ve also tried sun-dried tomatoes or finely chopped olives in the filling for a Mediterranean touch. For a sweeter twist, I skip the herbs and garlic, and fill the pastry with a mix of cream cheese, honey, and fruit preserves.
Storage/Reheating
Once cooled, I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F (175°C) oven for 5–8 minutes to bring back the crispiness. Microwaving works in a pinch, but the pastry gets softer.
FAQs
How do I prevent the puff pastry from getting soggy?
I make sure not to overfill the pastry and always use parchment paper to avoid excess moisture buildup on the bottom.
Can I make these puff pastry bites ahead of time?
Yes, I often assemble them earlier in the day and keep them covered in the fridge. Then I just bake them fresh before serving.
What other herbs work well in this recipe?
I’ve used rosemary, thyme, and dill with great results. Fresh herbs are best, but dried can work too—just reduce the quantity.
Can I freeze these before or after baking?
I freeze them unbaked, arranged on a tray, and once solid, transfer them to a bag. I bake from frozen, adding a few extra minutes to the cook time.
Are these suitable for vegetarians?
Yes, as long as the cheeses used are vegetarian-friendly, these bites are a delicious meat-free option.
Conclusion
These Herb & Cheese Puff Pastry Bites are one of my go-to recipes for when I want something fast, flavorful, and a little bit fancy. Whether I’m entertaining or treating myself, they’re always a hit. The flaky pastry and creamy, herby filling never disappoint—plus, they’re endlessly customizable. Keep a box of puff pastry in the freezer, and I’m always just minutes away from a crowd-pleasing snack or appetizer.
Recipe:
Herb & Cheese Puff Pastry Bites
- Total Time: 25–30 minutes
- Yield: 12 bites
- Diet: Vegetarian
Description
Flaky, golden puff pastry bites filled with a creamy, herb-infused cheese mixture—perfect for parties or as a quick, indulgent snack.
Ingredients
1 sheet frozen puff pastry, thawed
4 oz (≈115 g) cream cheese, softened
1 cup shredded cheese (such as cheddar or a blend)
¼ cup fresh chopped herbs (e.g., parsley, chives, basil)
½ tsp garlic powder
Salt and pepper, to taste
1 large egg (for egg wash)
Instructions
- Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
- In a bowl, mix the cream cheese, shredded cheese, chopped herbs, garlic powder, salt, and pepper until smooth.
- Unfold the thawed puff pastry on a lightly floured surface and cut it into about 12 equal squares.
- Spoon approximately one tablespoon of the cheese-herb mixture into the center of each square.
- Bring the corners of each square together and pinch or fold them to seal into parcels.
- Place each parcel seam-side down on the baking sheet and brush lightly with the beaten egg.
- Bake for 15–20 minutes, or until puffed and golden.
- Let rest briefly before serving.
Notes
Do not overfill the pastry to avoid sogginess.
Use parchment paper to reduce moisture buildup on the bottom.
These can be assembled ahead and baked fresh before serving.
Try alternative cheeses like gouda, mozzarella, or goat cheese.
Add-ins like sun-dried tomatoes or olives can enhance flavor.
For a sweet version, use cream cheese with honey and fruit preserves.
Store leftovers in the fridge and reheat in the oven for best texture.
Freezes well before baking; bake from frozen with added cook time.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 160
- Sugar: 0.5 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 30 mg
