Cheese puff pastry recipe

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Tender and flaky these cheese puff pastry folds are the perfect recipe for when you want amazingly delicious treats and you’re short on ingredients or time! Filled with farmer’s cheese and covered in sugar, these amazing cheese cookies are shaped into folded cookies that are then baked to golden perfection!

Puff pastry folds

My family is crazy about cheese and puff pastry and we use these in so many different ways in our recipes. Since less is best we thought this time we should give these cheese puff pastry folds a try and we only used three ingredients: farmer’s cheese, granulated sugar and puff pastry. How simple is that?

This cheese puff pastry recipe is the perfect dessert idea for when you don’t have a lot of time on hand to bake something more fancy or complicated. These could easily be used as appetizers if you drop the sugar in which case are even simpler and faster to make.

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My cheese filled pastry cookies are a little crisp on the outside because they’ve been dipped in sugar with lots of flaky layers and a tender, cheesy middle. Pastry fans will love this recipe! These won’t last long so better make plenty if you want to have the chance to grab some for yourself too!

Before jumping to the recipe you might find these puff pastry tips helpful in case you’re using pre made puff pastry sheets as I did instead of making your own (which I find too time consuming):

• Best to use quick frozen puff pastry.
• Before using in cookies allow the puff pastry to thaw completely at room temperature. The dough needs to be soft but cold not warm so always keep an eye on it.
• Don’t force the dough to thaw faster like in a microwave or an oven. It’s best if you leave the dough in the fridge overnight and use it the next morning.
• Use a very sharp and fine knife or wheel to cut the puff pastry sheet.
• Don’t crumple or knead pre made puff pastry.
• When working with puff pastry sheets first dust the working surface with a little flour.
• If making a recipe with some sort of filling make sure the ingredients are as dry as possible. Watery ingredients will make the dough soft, sticky and prevent it from baking properly. Do use a little water to moist the edges of the filled cookies to prevent the filling from spilling out during baking.
• Keep the same temperature throughout the baking and refrain from opening the oven until the pastry is fully baked.
• Give your cookies the perfect golden color by brushing them with egg wash before baking.

Cheese puff pastry

I totally recommend using pre made puff pastry, since it drastically reduces the time spent on preparing the cookies.

I used farmer’s cheese which is similar in texture with cottage cheese and ricotta but taste slightly different. Farmer’s cheese has a dense and dry texture making it perfect in recipes that use puff pastry dough. If you’d rather use the other cheeses I mentioned, make sure you squeeze all the excess water and leave the cheese to drain well over night.

Pre heat the oven at 375°. Line a baking sheet with baking paper. Grate the cheese on the large side of the box grater. Sprinkle the working surface with flour and spread the dough. Sprinkle the cheese then roll the dough thinly with a rolling pin pressing the cheese onto the dough. You may find it useful to rub the rolling pin with some vegetable oil to prevent the cheese from sticking to it.

Use a small bowl with thin edges to cut round shapes out of dough. You can re use the scraps by kneading them into a ball and then repeating the process above but the cookies most likely won’t be as flaky as the original dough. If you’re using home made dough this shouldn’t affect the flakiness.

Put some sugar into a plate and press one side of the circle into the sugar. With the sugar side up, fold the circle in half then fold again. Dip one side of the folded cookie into the sugar again.

Place the cheese cookies sugar side up on the prepared baking sheet and bake in the middle of the oven for about 20 minutes or until the cookies get a golden crust. Serve warm or cold dusted with some more sugar (optional)

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