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I made this for a last-minute dinner party when I realized I had a block of cream cheese, some puff pastry in the freezer, and about 40 minutes before guests arrived. It saved my reputation that night.

This cheese-filled puff pastry bake is one of those recipes that looks like you spent hours in the kitchen when you really didn’t. The filling is ridiculously creamy, almost like a baked cheesecake center wrapped in shatteringly crisp pastry. People always ask what restaurant I got it from.

The beauty here is simplicity. You’re essentially making a quick cheese filling, wrapping it in store-bought puff pastry, and letting the oven do all the work. It comes out golden, puffed, and impressive every single time.

What It’s Used For

This works as an appetizer cut into small squares, a brunch centerpiece, or honestly just a really good snack. I’ve served it alongside soup for a light dinner, brought it to potlucks (always comes back empty), and made it for holidays when I needed something that could sit out at room temperature for a while.

The filling stays soft and creamy even after it cools down. So you don’t have to worry about timing it perfectly with your meal.

How to Store It

Keep leftovers in the fridge for up to 3 days. The pastry will soften, but you can crisp it back up in a 350°F oven for about 8 minutes. Just don’t microwave it or the pastry turns sad and chewy.

You can also prep the whole thing ahead. Assemble it, keep it covered in the fridge overnight, then bake it fresh when you need it. Add a few extra minutes to the bake time since it’s going in cold.

Freezing works too, but only before baking. Wrap it tightly and freeze for up to a month. Bake straight from frozen at 375°F for about 35-40 minutes.

Ingredients

• 1 sheet puff pastry (thawed if frozen)
• 8 oz cream cheese, softened
• 1 cup shredded mozzarella
• 1/2 cup ricotta cheese
• 1/4 cup grated parmesan
• 2 cloves garlic, minced
• 1 egg
• 1 tbsp fresh herbs (I use thyme or chives)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg yolk mixed with 1 tbsp water for egg wash

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix the cream cheese until smooth. Add mozzarella, ricotta, parmesan, garlic, egg, herbs, salt, and pepper. Stir until everything is combined. Don’t overwork it.
3. Roll out the puff pastry sheet on a lightly floured surface. You want it about 12 inches square.
4. Spread the cheese filling in the center, leaving a 2-inch border on all sides. Keep the filling about an inch thick.
5. Fold the edges of the pastry up and over the filling, pleating as you go. The center should stay exposed. Or fold it completely closed if you prefer no exposed filling.
6. Brush the pastry with egg wash. This is what gives it that bakery-level golden color.
7. Bake for 25-30 minutes until the pastry is deeply golden and puffed. The filling should be set but still slightly jiggly in the very center.
8. Let it cool for at least 10 minutes before slicing. The filling needs time to set or it’ll ooze everywhere.

Notes

The cream cheese needs to be soft or you’ll end up with lumps. Leave it out for an hour, or microwave it for 20 seconds if you forgot.

Don’t skip the egg in the filling. It helps everything hold together once baked instead of turning into a melty mess.

If you want to get fancy, add sun-dried tomatoes, sauteed spinach, or crispy bacon bits to the cheese mixture. All of these work well. I once threw in some chopped artichoke hearts and it was honestly the best version I’ve made.

The exposed center will brown a bit and get slightly golden, which looks nice. But if you’re worried about over-browning, tent it with foil for the last 10 minutes.

Room temperature butter in the puff pastry makes a huge difference in how it puffs. If your pastry sheet seems too warm and floppy while you’re working with it, pop it back in the fridge for 10 minutes before baking.

This recipe scales up easily. Two sheets of puff pastry with double the filling feeds a crowd of 12-15 people as an appetizer.