Flaky, golden puff pastry bites filled with a creamy, herb-infused cheese mixture—perfect for parties or as a quick, indulgent snack.

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)

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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.

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.