Best Cheese Puff Recipes

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HAM AND CHEESE IN PUFF PASTRY



Ham and Cheese in Puff Pastry image

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 5

1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
  • Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
  • Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
  • Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

ASPARAGUS, HERB AND GOAT CHEESE PUFF PASTRY



Asparagus, Herb and Goat Cheese Puff Pastry image

Provided by Valerie Bertinelli

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

8 ounces fresh goat cheese
1/2 cup ricotta
3 large eggs
1/2 cup freshly grated Parmesan
1/3 cup roughly chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh chives
2 tablespoons chopped fresh dill fronds
1 tablespoon lemon zest
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 pound thick-stem asparagus, trimmed
1 tablespoon extra-virgin olive oil
One 8-ounce sheet puff pastry, thawed
All-purpose flour, for dusting

Steps:

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  • Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.
  • On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.
  • To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.
  • Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes

CREAM CHEESE PUFF PASTRY



Cream Cheese Puff Pastry image

This is an amazing cream cheese puff pastry appetizer that will make everyone's mouth water.

Provided by Princess17

Categories     Appetizers and Snacks     Cheese

Time 40m

Yield 12

Number Of Ingredients 4

cooking spray
1 sheet frozen puff pastry, thawed
1 (8 ounce) package cream cheese, softened
1 egg, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
  • Cut thawed puff pastry sheet in half. Cut each half into 6 small squares. Put a spoonful of cream cheese on one side of each square. Fold over diagonally to make a triangle. Brush edges with water and press to seal.
  • Transfer pastries to the prepared baking sheet. Brush beaten egg over top of the pastries to add shine.
  • Bake in the preheated oven until top is golden, about 20 minutes.

Nutrition Facts : Calories 181.2 calories, Carbohydrate 9.6 g, Cholesterol 34.2 mg, Fat 14.5 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 6.2 g, Sodium 110.4 mg, Sugar 0.2 g

QUESITOS (PUERTO RICAN CHEESE-STUFFED PUFF PASTRY)



Quesitos (Puerto Rican Cheese-Stuffed Puff Pastry) image

These exquisite pastries are a guilty pleasure in Puerto Rico, where bakeries boast about having 'the best'. The only hard part of these quesitos would be preparing the French puff pastry, but if you get it frozen then it is a very simple process.

Provided by Milly Suazo-Martinez

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 35m

Yield 8

Number Of Ingredients 4

1 (8 ounce) package cream cheese
1 cup white sugar, or as needed
1 (17.3 ounce) package frozen puff pastry (such as Pepperidge Farm®), thawed
1 tablespoon corn syrup, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cut cream cheese into 1/4-inch thick slices; place cut side-down on a board and cut into logs.
  • Place 1 cup sugar into a small bowl; place cream cheese logs into sugar and roll to coat. Set aside.
  • Cut each puff pastry sheet evenly into 3 to 4 squares, no bigger than 5 to 6 inches each. Place 1 square in front of you with 1 corner pointing down. Place 1 sugar-covered cheese log about 1/3 up from the bottom corner; proceed to fold pastry around it in the same manner as an egg roll, with the bottom corner over cheese, side corners towards the center, then roll from bottom, up. Brush some water in the last corner to seal roll.
  • Place quesito on the prepared pan, seam-side down. Repeat with all squares, making sure there is at least 1-inch between them.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes.
  • Remove from the oven and let sit for 5 minutes. Brush tops with corn syrup.

Nutrition Facts : Calories 539.6 calories, Carbohydrate 55.4 g, Cholesterol 30.8 mg, Fat 33.1 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 12.1 g, Sodium 237.1 mg, Sugar 26.2 g

HAM AND CHEESE IN PUFF PASTRY ( BAREFOOT CONTESSA)



Ham and Cheese in Puff Pastry ( Barefoot Contessa) image

Make and share this Ham and Cheese in Puff Pastry ( Barefoot Contessa) recipe from Food.com.

Provided by Redrum36

Categories     High In...

Time 20m

Yield 1 puff pastry, 6 serving(s)

Number Of Ingredients 6

1 (2 sheet) package frozen puff pastry, defrosted (recommend Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 lb black forest ham, sliced
1/2 lb swiss gruyere cheese, sliced
1 egg, beaten with
1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 425 degrees F. Place a piece of parchment paper on a sheet pan.
  • Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
  • Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
  • Bake for 25 to 30 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

SOPPRESSATA AND CHEESE IN PUFF PASTRY



Soppressata and Cheese in Puff Pastry image

Provided by Ina Garten

Categories     appetizer

Time 55m

Yield serves 6 for first course, 8 for cocktails

Number Of Ingredients 5

1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted
2 tablespoons Dijon mustard
12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter)
6 ounces Gruyere cheese, grated
1 egg beaten with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.
  • Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash.
  • Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.
  • When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm.

FRESH RASPBERRY CREAM CHEESE PUFF PASTRY TART



Fresh Raspberry Cream Cheese Puff Pastry Tart image

Lush raspberries atop a fluffy lemon-vanilla cream cheese filling and a buttery golden puff pastry crust. This easy tart is sure to impress the guests at the holiday table. Only you need to know how easy it was to whip up!

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 8

1 10- inch x 10-inch frozen puff pastry sheet (thawed)
1 cup heavy whipping cream (chilled)
1 8- ounce box cream cheese (softened (room temperature))
3 tablespoons + 3 tablespoons honey (divided)
Zest of 1 medium lemon
2 teaspoon fresh lemon juice
1 teaspoon vanilla extract
3 6-ounce packs Driscoll's raspberries (about 3 cups)

Steps:

  • Preheat oven to 400 degrees Fahrenheit, or to the temperature recommended on your package of puff pastry. Line a large baking sheet with parchment paper. Sprinkle a little flour on your pastry surface and, with a rolling pin, roll pastry sheet to approx 11-inches by 14-inches in size. Transfer pastry to baking sheet. With a butter knife, lightly score a 1/2-inch border around the edges, then fold the edge up and toward the center, pressing lightly, to create a neat border. Score the center lightly with a knife, taking care to not cut all of the way through (but if you accidentally do, it'll be okay). Bake until golden brown, about 10-12 minutes, or the time indicated on the package of puff pastry. Remove from oven and let cool completely.
  • Affix a stand mixer or hand mixer with the whisk attachment. In the bowl of the mixer or in a large bowl, beat the heavy whipping cream until soft peaks form. Scoop whipped cream into a medium bowl. To the bowl of the mixer or the large bowl, add the cream cheese, 3 tablespoons honey, lemon zest, lemon juice, and vanilla extract. Whip until smooth and a little fluffy, about 2 minutes.
  • Fold cream cheese mixture into whipping cream, gently stirring and folding just until blended. Pile the filling into the center of the cooled puff pastry tart shell and, with a butter knife. spread the filling gently toward the edges. Line the top with raspberries, bottoms up. Drizzle with remaining 3 tablespoons honey. Cut into squares and serve.

CHEESE AND SPINACH PUFF PASTRY POCKETS



Cheese and Spinach Puff Pastry Pockets image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h5m

Yield 12 appetizer servings

Number Of Ingredients 9

12 frozen puff pastry shells, unthawed
1 cup heavy cream
1/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/4 cups grated Fontina cheese
1/4 cup freshly grated Parmesan
3 to 5 green onions, finely chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.
  • Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.

PUFF PASTRY PINWHEELS WITH SMOKED SALMON AND CREAM CHEESE



Puff Pastry Pinwheels with Smoked Salmon and Cream Cheese image

Quick and easy puff pastry wheels with smoked salmon and cream cheese. I used herbed cream cheese, but you can use plain cream cheese as well.

Provided by Marianne

Categories     Appetizers and Snacks     Wraps and Rolls

Time 45m

Yield 15

Number Of Ingredients 4

½ (17.5 ounce) package frozen puff pastry, thawed
½ (8 ounce) container herbed cream cheese
7 ounces sliced smoked salmon
1 sprig fresh dill, finely chopped, or to taste

Steps:

  • Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread a thin layer of herbed cream cheese over the puff pastry. Cover with smoked salmon slices and sprinkle with dill, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll and wrap in plastic wrap. Refrigerate for 15 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Slice puff pastry roll into 1/4-inch-thick slices and lay on the prepared baking sheet.
  • Bake on the center rack of the preheated oven until lightly browned and puffed up, 20 to 25 minutes.

Nutrition Facts : Calories 132 calories, Carbohydrate 7.8 g, Cholesterol 10.3 mg, Fat 9.2 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 187.6 mg, Sugar 0.2 g

BACON-CHEESE PUFF PIE



Bacon-Cheese Puff Pie image

This recipe comes from my grandma, and it's one of my family's favorites. We love the combination of bacon, tomatoes and cheese for brunch at any time of year.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

1 pastry shell, unbaked
1 pound sliced bacon, cooked and crumbled
1 large tomato, peeled and sliced
1 cup shredded cheddar cheese
3 large eggs, separated
3/4 cup sour cream
1/2 cup all-purpose flour
1/2 teaspoon salt
Paprika

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil. Bake 5 minutes longer. Cool completely. , Sprinkle bacon over the crust. Top with tomato and cheese. In a large bowl, beat the egg yolks, sour cream, flour and salt until smooth. In another large bowl, beat egg whites until stiff. Fold into sour cream mixture; spread over cheese. Sprinkle with paprika. , Bake at 350° until a knife inserted in the center comes out clean, about 45 minutes. Let stand 5-10 minutes before cutting.

Nutrition Facts : Calories 518 calories, Fat 35g fat (17g saturated fat), Cholesterol 176mg cholesterol, Sodium 901mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

PUFF PASTRY CHEESE TWISTS



Puff Pastry Cheese Twists image

Provided by Food Network

Categories     appetizer

Time 55m

Yield about 30 twists

Number Of Ingredients 9

1 sheet frozen puff pastry, 1/2 (17.3-ounce) package
1/3 cup grated Parmesan
2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon cayenne
1 large egg
All-purpose flour, for dusting

Steps:

  • Preheat oven to 400 degrees F.
  • Line 3 large baking sheets with parchment paper. Thaw the pastry sheet at room temperature covered by a clean kitchen cloth, about 30 minutes. While the pastry is thawing, combine cheese, olive oil, garlic, oregano, salt and cayenne in a small mixing bowl. Stir well to combine. In a clean small mixing bowl, beat the egg with a fork. On a lightly floured surface, gently unfold the pastry.
  • Sprinkle the pastry lightly with flour and using a rolling pin, roll into a 14 by 10-inch rectangle. Brush the top of the pastry with a beaten egg. Cut in 1/2 lengthwise to form 2 (7 by 10-inch) rectangles. Spread the herb-cheese mixture with the back of a spoon evenly across 1 rectangle. Lay the second rectangle across the coated piece, egg side-down. With the rolling pin lightly roll the 2 sheets together to seal. With a large knife cut crosswise into strips, about 1/3-inch wide each. (Alternately, you can use a pizza wheel to cut the strips.) One at a time, grab the ends of each strip and twist in opposite directions to form a spiral. Transfer to the prepared baking sheets. Bake until light golden brown, about 10 minutes. Remove from the oven and let cool on baking sheets until cool enough to handle. Serve either warm or at room temperature.

CHILI CHEESE PUFF



Chili Cheese Puff image

I found this recipe on a trip to Southern California. Since then, this versatile dish has become one of my family's favorites. I serve it as a special breakfast, for brunch or even Sunday night supper. Sausage or ham goes well with this snappy dish...and don't forget some corn muffins!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

5 large eggs
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 cup 4% cottage cheese
2 cups shredded Monterey Jack cheese
1/4 cup butter, melted
1 can (4 ounces) chopped green chiles, drained

Steps:

  • In a large bowl, beat eggs well. Stir in next five ingredients. Add green chiles. Pour into a greased 8-in. square baking pan. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve immediately.

Nutrition Facts : Calories 249 calories, Fat 19g fat (11g saturated fat), Cholesterol 180mg cholesterol, Sodium 430mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 15g protein.

PUFF-PASTRY CHEESE STRAWS



Puff-Pastry Cheese Straws image

Whenever possible, use all-butter puff pastry, such as Trader Joe's or Dufour, for the best flavor and texture. For even thawing, let it sit in the refrigerator overnight, rather than on the counter, which can cause the pastry to become sticky and difficult to work with. This recipe is adapted from Martha Stewart's Appetizers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h35m

Yield Makes about 30

Number Of Ingredients 5

1 cup finely grated Parmigiano-Reggiano (about 4 ounces)
1/2 teaspoon cayenne pepper
2 sheets frozen puff pastry, preferably all-butter, thawed
All-purpose flour, for dusting
2 large eggs, lightly beaten

Steps:

  • Preheat oven to 425 degrees. Combine cheese and cayenne in a bowl.
  • Lay each puff-pastry sheet flat on a lightly floured work surface. Roll out two 11-by-16-inch rectangles. Dividing evenly, brush with some of beaten eggs and sprinkle with cheese mixture. Using a pastry cutter or sharp paring knife, trim long ends to make even, then cut each rectangle crosswise into fifteen 1/2-inch-wide strips.
  • Working with one at a time, twist each strip into a spiral and transfer to parchment-lined baking sheets, 1 inch apart. Using your thumb, press ends of strips onto parchment to prevent unraveling during baking. Chill until firm, at least 30 minutes.
  • Bake until pastry is golden, rotating sheets halfway through, 10 to 15 minutes. Let cool completely on sheets on wire racks before serving or storing.

PASTELITODE DE QUESO: CUBAN PUFF PASTRY WITH CREAM CHEESE



Pastelitode de Queso: Cuban Puff Pastry With Cream Cheese image

Provided by Food Network

Time 3h25m

Yield 50 small pastries

Number Of Ingredients 8

5 pounds high-gluten flour (bread flour), plus more for dusting
1 1/2 liters water
4 ounces pork lard
1 1/2 ounces salt
2 1/2 pounds margarine, cut into 1-inch cubes
1 cup sugar
13 1/4 ounces cream cheese
Cafe con leche, for serving

Steps:

  • Combine and mix the flour, water, pork lard and salt. Mix until the dough is not sticky but not firm (do not over mix), finger should leave a dent. Place the dough on a large, floured work surface. Using hands, stretch the dough out into a large, even rectangle. Spread the cubes of margarine evenly on top. Vertically fold each end to meet in the middle. Overlapping, in thirds, fold horizontally. Using a rolling pin, roll the dough to 1 1/2 inches thick. Fold into thirds vertically and then again horizontally. Transfer to a baking tray and cover with plastic wrap. Refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Once rested, transfer the dough to a floured work surface and roll out to a 1-inch thick rectangle. Dust off any excess flour and repeat the folds, 4 folds in total. Transfer to a baking tray, wrap and refrigerate for 30 to 60 minutes.
  • Lay the dough on a sugared work surface. Sprinkle the rest of the sugar on top of the dough. Roll the dough out to a 3/4-inch thick rectangle. Make sure to press the sugar into the dough. Cut the dough into 3-inch squares. Place a heaping tablespoon of cream cheese in each center. Wet the dough's edges with water. Fold one corner into the cream cheese and continue to roll like a cigar. Press 3 fingers flat on top of the pastry. Place in the oven for until golden brown, 25 to 30 minutes. Serve with a cafe con leche.

PUFF PASTRY CHEESE AND PRESERVE DANISH



Puff Pastry Cheese and Preserve Danish image

Provided by Anne Burrell

Categories     dessert

Time 1h40m

Yield 5 servings

Number Of Ingredients 8

1 cup mascarpone cheese
1 egg yolk, plus 1 egg beaten with 1 tablespoon water
1/4 heaping cup sugar
2 tablespoons all-purpose flour, plus extra for rolling out dough
1/2 teaspoon vanilla extract
1 sheet store bought frozen puff pastry, thawed
1 (6-ounce) jar high quality fruit preserves (recommended: Cherry)
Special Equipment: rolling pin

Steps:

  • Preheat oven to 375 degrees F.
  • In a small bowl combine the mascarpone, egg yolk, sugar, flour and vanilla. Stir until just combined and then set aside.
  • Dust the puff pastry with flour and roll with a rolling pin to flatten and smooth.
  • Place the puff pastry on a sheet tray lined with parchment paper. Schmear the mascarpone down the middle of the puff pastry lengthwise into a 3-inch wide strip. Spoon the fruit preserves on top of the mascarpone.
  • Using sharp kitchen shears cut the long sides of the pastry into 1-inch wide strips. Cut towards the cheese filling but stop about 1-inch before you get to the filling. This result will look like fringy pastry. Alternating sides, fold 1 piece of the fringe over the cheese and jelly mixture. The result will look like a braided pastry with fruit preserve peeking through. Brush the dough with the beaten egg yolk mixture. Bake for 25 to 30 minutes until golden brown. Let cool before serving. Cut into strips to serve.
  • Call yourself a super star!

CHEESE PUFF APPETIZERS



Cheese Puff Appetizers image

You can prepare these cheese puffs stuffed with olives and freeze them (in an airtight container) for up to two weeks before baking, if you'd like!

Provided by Jean

Categories     Appetizers and Snacks     Pastries

Time 30m

Yield 12

Number Of Ingredients 5

2 cups shredded Cheddar cheese
½ cup butter
1 cup all-purpose flour
1 dash Worcestershire sauce
1 (5 ounce) jar pitted green olives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
  • In a small bowl, mix together cheese, butter, flour, and Worcestershire sauce. Knead the dough. Pinch the dough into small balls, flatten them in the palm of your hand, then roll each circle of dough around one stuffed olive. Arrange the wrapped olives on the prepared cookie sheet.
  • Bake for 15 minutes until lightly brown.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 8.4 g, Cholesterol 40.1 mg, Fat 15.5 g, Fiber 0.4 g, Protein 6 g, SaturatedFat 9 g, Sodium 451.9 mg, Sugar 0.2 g

CHEESE POTATO PUFF



Cheese Potato Puff image

I enjoy entertaining and always look for recipes that can be made ahead of time. I got this comforting potato recipe from my mother-in-law. It's wonderful because I can prepare it the night before. It contains basic ingredients that everyone loves like milk and cheddar cheese. -Beverly Templeton, Garner, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 8-10 servings.

Number Of Ingredients 7

12 medium potatoes, peeled (about 5 pounds)
1 teaspoon salt, divided
3/4 cup butter, cubed
2 cups shredded cheddar cheese
1 cup whole milk
2 large eggs, beaten
Minced chives, optional

Steps:

  • Place potatoes in a large kettle; cover with water. Add 1/2 teaspoon salt; cook until tender. Drain; mash potatoes until smooth. , In a large saucepan, cook and stir the butter, cheese, milk and remaining salt until smooth. Stir into potatoes; fold in eggs. Pour into a greased 3-qt. baking dish. , Bake, uncovered, at 350° for 40 minutes or until puffy and golden brown. Sprinkle with chives if desired.

Nutrition Facts : Calories 379 calories, Fat 22g fat (14g saturated fat), Cholesterol 107mg cholesterol, Sodium 540mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

PUFF PASTRY TART WITH VEGETABLES AND CHEESE



Puff Pastry Tart with Vegetables and Cheese image

Purchased puff pastry is versatile and delicious, whether you choose a sweet or a savory filling. In this case, a mix of veggies top a cheesy filling to make a dish that is great for breakfast or lunch. Or, cut into bite-sized pieces for a tasty appetizer.

Provided by Bibi

Categories     Appetizers and Snacks     Pastries     Savory Tart Recipes

Time 1h20m

Yield 9

Number Of Ingredients 13

1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
1 tablespoon all-purpose flour
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 cups chopped fresh mushrooms
1 cup chopped onion
salt and ground black pepper to taste
1 cup frozen chopped spinach, thawed and drained
½ cup chopped fresh tomatoes, drained
1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
2 tablespoons heavy cream
¼ cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper and set aside.
  • Place thawed puff pastry on a lightly floured work surface. Roll out to a 10x14-inch rectangle and place on the prepared sheet. Score edges with a sharp knife, about 3/4 inch from the edge of the pastry, being careful not to cut all the way through the pastry. Inside the scored edges, prick several times with a fork. Brush pastry with beaten egg, reserving any unused.
  • Bake in the preheated oven for 8 minutes. Allow to cool slightly.
  • Combine olive oil and butter in a skillet over medium heat. When butter is melted, add chopped mushrooms and chopped onion. Cook until vegetables release their liquid, then continue cooking until the skillet is nearly dry, about 10 minutes. Remove from heat. Season onions and mushrooms with salt and pepper and stir in thawed and drained spinach and chopped tomatoes.
  • Combine the remainder of the beaten egg, garlic and herb cheese spread, and cream in a small bowl. Gently brush cheese mixture over the partially baked puff pastry, staying inside the scored edges.
  • Distribute the vegetable mixture over the cheese mixture and bake until the edges of the pastry are nicely browned and the cheese mixture is set, about 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.
  • To serve, cut into serving pieces and sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 288.5 calories, Carbohydrate 16.8 g, Cholesterol 50 mg, Fat 22.8 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 9.9 g, Sodium 224.7 mg, Sugar 1.7 g

COTTAGE CHEESE PUFF PASTRY



Cottage Cheese Puff Pastry image

This is an easy cheater puff pastry recipe from my mother-in-law. She would always make lemon crescents with these, but you can use it for sweet or savory appetizers, turnovers, strudel, or any recipe requiring puff pastry. This comes together for me very quickly and easily, perfect for someone intimidated by pastry recipes!

Provided by WestCoastMom

Categories     Bread     Yeast Bread Recipes

Time 4h40m

Yield 48

Number Of Ingredients 6

4 ¼ cups 2% cottage cheese
2 cups butter, softened
5 cups all-purpose flour, or as needed
1 ½ cups confectioners' sugar
3 tablespoons lemon juice
1 lemon, zested

Steps:

  • Beat cottage cheese and butter in a large bowl with an electric mixer until well combined with most cottage cheese curds intact, scraping down the sides of the bowl a few times.
  • Stir flour into butter mixture gradually with a wooden spoon just until a soft dough forms that is no longer sticky; turn dough out onto a floured surface. Bring dough together with floured hands; knead 3 to 4 turns.
  • Roll dough gently into a fairly thick square, fold in half, and pat to flatten again; fold dough in half again in the opposite direction. Repeat rolling and folding process 2 more times. Roll dough into an 8-inch square; divide into 4 equal portions. Wrap each portion in plastic wrap; refrigerate for 4 hours or up to overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Roll one portion of dough out on a lightly floured surface 1/4-inch thick. Cut dough into 4-inch squares with a sharp knife; cut each square diagonally to make 2 triangles.
  • Roll each dough triangle from the long edge toward the triangle point to form crescent shapes; place on prepared baking sheet.
  • Bake in the preheated oven until golden, about 20 minutes. Remove to cool on a wire rack.
  • Whisk confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth; brush or drizzle lemon glaze over tops of cooled crescents.

Nutrition Facts : Calories 150.6 calories, Carbohydrate 14.3 g, Cholesterol 23.3 mg, Fat 8.7 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 5.4 g, Sodium 135.5 mg, Sugar 3.8 g

HAM AND CHEESE PUFF



Ham and Cheese Puff image

This recipe is an absolute winner for brunch, lunch or whenever. People really seem to go for the big chunks of ham combined with the flavors of mustard and cheese. Because it's assembled the night before, it is a nifty make-ahead potluck dish. -Nina Clark, Wareham, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 2 casseroles (12 servings each).

Number Of Ingredients 8

2 loaves (1 pound each) Italian bread, cut into 1-inch cubes
6 cups cubed fully cooked ham
1-1/2 pounds Monterey Jack or Muenster cheese, cubed
1 medium onion, chopped
1/4 cup butter
16 large eggs
7 cups whole milk
1/2 cup prepared mustard

Steps:

  • Toss bread, ham and cheese; divide between 2 greased 13x9-in. baking dishes. In a skillet, saute onion in butter until tender; transfer to a bowl. Add eggs, milk and mustard; mix well. Pour over bread mixture. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Serve immediately.

Nutrition Facts : Calories 369 calories, Fat 19g fat (9g saturated fat), Cholesterol 187mg cholesterol, Sodium 949mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.

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