Description
These Carrés Feuilletés au Fromage et aux Herbes are irresistibly crisp, golden bites of flaky puff pastry, generously filled with a blend of melting cheeses and fresh herbs. Each square delivers the perfect balance: a shatteringly light, buttery crust surrounding a soft, savory filling that brims with aromatic flavor in every bite. Ideal for any occasion—whether as dazzling hors d’oeuvre, a brunch treat, or for sharing at gatherings—these cheese and herb puff pastry squares are delightfully easy to make and ready in less than 45 minutes. A quick chill before baking ensures the pastry bakes tall and crisp, never flat, and the filling stretches to the very edges, avoiding dry corners. Serve them warm for the ultimate cheese pull or at room temperature for a satisfying snack that stays deliciously crunchy.
Ingredients
- 1 rouleau (250 g) de pâte feuilletée pur beurre
- 120 g de fromage râpé (emmental, comté ou mozzarella)
- 80 g de feta émiettée
- 1 œuf moyen
- 2 cuillères à soupe de ciboulette fraîche, ciselée
- 1 cuillère à soupe de persil plat haché
- 1/4 de cuillère à café de poivre noir moulu
- 1 pincée de sel fin
Instructions
- Prepare the cheese and herb filling: In a large bowl, combine the grated cheese, crumbled feta, chives, parsley, black pepper, and salt. Mix with a fork until the ingredients are evenly distributed.
- Roll out the pastry and add the filling: Unroll the puff pastry onto baking paper and place it on a baking sheet. Evenly scatter the cheese-herb mixture over the pastry, stopping 1 cm from the edges. Gently press with your palm to help the filling adhere without compressing it.
- Cut the pastry into squares: Using a sharp knife or a pizza cutter, cut the pastry into 12 equal squares (3 rows by 4 columns). Rinse the blade with cold water between cuts for cleaner edges.
- Egg wash and chill: Beat the egg in a small bowl. Lightly brush the surface of each square, avoiding the sides to ensure a proper rise. Place the baking sheet with the prepared squares in the refrigerator to chill for 10 minutes.
- Bake the pastry squares: Preheat your oven to 200°C (400°F). Bake the chilled squares for 18 to 22 minutes, on the middle rack, until puffed, deeply golden, and bubbling with cheese at the edges.
- Cool slightly and serve: Let the squares rest on the tray for 5 minutes before serving. Enjoy warm, or let them cool to room temperature.
- Prep Time: 18 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 square (42g)
- Calories: 144
- Sugar: 0.4g
- Sodium: 239 mg
- Fat: 10.1g
- Saturated Fat: 5.3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0.08g
- Carbohydrates: 9.6g
- Fiber: 0.4g
- Protein: 4.7g
- Cholesterol: 20mg
Keywords: For best results, choose an all-butter puff pastry; margarine or low-fat dough yields less rise and flavor. Always chill the prepared pastry before baking to ensure maximum crispness and rise. Other fresh herbs such as dill or coriander can be used, but dried herbs are not recommended as they lack freshness and aroma here. If you wish to omit egg, a splash of milk can be used for brushing. Store leftovers in an airtight container at room temperature for up to 2 days. To restore crispness, reheat in a hot oven (180°C/350°F) for 6–8 minutes before serving.