Cheese Pastry is such an easy puff pastry appetizer or bread recipe! It’s loaded with mozzarella cheese and garlic, which makes the tart taste like cheesy garlic bread. Except, I think it’s even better because puff pastry has those magical buttery layers that puff up while it bakes!
I’m pretty sure you are going to love this new fancy version of cheesy garlic bread as much as you do the classic…maybe even more!
There were a few readers that had trouble making Puff Pastry Garlic Bread. I tested the recipe several times and made a few changes. I added an extra step that helps the puff pastry to bake all the way through without getting soggy.
I’m always looking for an easy bread recipe to serve with soup, salad, and other simple main dishes. Puff pastry garlic bread is the answer! It’s flaky, incredibly cheese, and so easy to make with only a few ingredients!
I know grilled cheese sandwiches are standard for serving with tomato soup, but you really have to try it with puff pastry bread instead! It’s life-changing!
Why You’ll Love This Recipe
I’m telling you that if you love bread and cheese this cheese pastry recipe is for you! It’s almost like cheese pizza except it’s on a super flaky tart base.
- This recipe is so easy to make! The hardest part is remembering to thaw the puff pastry in the fridge before you make this recipe.
- You’ll need simple ingredients! Puff pastry is one of those ingredients you might not think of as a staple. But, I love keeping it in the freezer because it’s a great shortcut for making tarts and simple desserts like my puff pastry apple tart.
- It’s foolproof! I’ve made this recipe enough times that the kinks are worked out! It’s been tested and retested!
Ingredients Needed
Let’s talk about puff pastry for a minute. It is one of my favorite ingredients because so quick and easy to use and is still impressive. There is something magical about all the tender flaky layers that happen while it bakes!
Puff pastry is the only unusual ingredient. Everything else is pretty normal. Let’s go over options in case you don’t have everything on hand.
- Puff Pastry: I like the Pepperidge Farms brand.
Puff pastry doesn’t work as well if it’s expired. Be sure to check the expiration date before making puff pastry garlic bread.
- Cheese: A combination of mozzarella cheese and parmesan cheese is amazing! Parmesan gives it a rich flavor and is golden brown when it’s toasted. You can use the kind in a can or shred your own. Both are great for this recipe. Mozzarella has really good melting qualities so it’s a perfect base. If you don’t have these cheeses feel free to use cheddar, pepper jack for a little extra spice, or Colby Jack.
- Butter: Use real butter! I’m a dairy farmer and a huge supporter of eating real butter. You’ll be so much happier with the taste of real vs. margarine.
- Garlic: You can mince garlic, use garlic powder, or use garlic puree from a tube. I love using Gourmet Gardens garlic paste.
How to Make Cheese Pastry
This recipe really is so easy to make! There are a few tips I’ve learned that will help make sure it’s perfect every single time.
Scroll down for the printable recipe.
Puff Pastry has to be thawed before using it in recipes. It needs to be thawed before rolling it or handling it.
How to thaw puff pastry:
- Thaw frozen puff pastry in the refrigerator overnight.
- Thaw at room temperature.
Step 1: Remove one sheet of puff pastry from the freezer and thaw according to package instructions. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Cut pastry sheets in half. Create a border around the edges by scoring each pastry about 1/2 inch from the border. This will create the crust of the cheese pastry. Bake the pastry for 10 minutes.
Handle puff pastry as little as possible. If it’s overhandled it won’t create those flaky and buttery layers and won’t puff as well.
Step 2: Mix butter, garlic, parsley, salt, pepper, and cheeses together. Set aside.
Step 3: Spread half of the butter/cheese mixture on each pastry leaving the border empty.
Step 4: Bake for 8-10 minutes. If you want to toast the cheese until it’s golden brown, set the oven to broil and carefully move the oven rack to about 6 inches from the top. Toast the bread for about 1-2 minutes. Watch it closely so it doesn’t burn…which can happen quickly! Cool cheese puff pastry tart for a few minutes and cut into strips or bites.
FAQs
Baking puff pastry before you add any toppings is called blind baking. It helps the pastry to create a crust that keeps it from getting soggy. Adding too much sauce or toppings that have liquid in them can make it soggy. Toppings like tomatoes, pizza sauce, etc. can make it soggy.
It’s best to cook puff pastry at 400 degrees or higher so it will puff up.
Yes! Puff pastry needs to be thawed before baking.
What to Serve with Puff Pastry Cheese Puffs
Of course, garlic bread is awesome with slow cooker tortellini casserole, ravioli casserole, or pretty much any other Italian meal. But, you might find yourself wanting to serve Puff Pastry Garlic Bread with about every meal you make.
Heck, I’d eat cheesy puff pastry with my scrambled eggs for breakfast! It’s also divine served right alongside Zucchini Meatballs, Creamy Tomato Soup, or Spinach Macaroni and Cheese!
We love it as a snack. It’s a fun appetizer or party food too!
I love it when you make my recipes and give me feedback! If you have a minute please comment below and leave a star ranking! Also, be sure to follow me on Pinterest, Instagram, and Facebook!
Cheese Pastry
Ingredients
- 1/4 cup butter softened
- 2 cloves garlic
- 1 Tablespoon dried parsley
- to taste salt and pepper
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 sheet puff pastry
Instructions
- Remove one sheet of puff pastry from freezer and thaw according to package instructions.
- Preheat the oven to 400 degrees. Line a baking sheet with parchement paper.
- Mix butter, garlic, parsley, salt and pepper and cheeses together. Set aside.
- Cut pastry in half. Create a border around the edge of the pastry by scoring the pastry with a knife about 1/2 inch in from the edge of the pastry. I only score the pastry about half way through the thickness of the pastry.
- Set the pastry on the parchment-lined baking sheet. Bake for 10 minutes.
- Spread half of the butter mixture over each piece of puff pastry on the inside of the scored border.
- Bake for 8-10 more minutes. If you want to toast the cheese, even more, set the oven to broil with the oven rack about 6 inches from the top. Toast the bread for about 1-2 minutes or until it's golden brown. Watch it carefully so it doesn't burn.
- Let cool for about 5 minutes then cut into thick slices.
Notes
Nutrition
Daniel says
I like the idea but had to cook at 425 for 12-14 minutes to get the pastry to be more golden. Might just be my opinion but I think 1/4 cup of butter is too much. Came out super greasy. Maybe cut it back to 2 tbsp.
Amy Engberson says
The puff pastry doesn’t soak up the butter at all so it all sits on top of the bread. You can easily cut back, or even leave the butter out all together. I love the flaky puff pastry mixed with the cheese!
Jane S says
I replaced parsley with italian seasoning…i like complex herb flavors. The bread goes great with roasted tomato and pepper soup; as well as, as an appetizer with warmed marinara sauce.
I cut the butter to 1/3 and soaked the excess butter after baking. I’m going to try to reduce the butter, particularly since puff pastry already has enough butter and as a way to reduce calories.
Amy Engberson says
I love the idea of using Italian seasoning instead of parsley! Puff pastry isn’t very absorbant so the butter kind of pools on top, but we still love it!
Leslie Miller says
This recipe worked well for me and I had all of the ingredients on hand. My puff pastry uses butter, which is hard to find, and I think that’s why it came out with a lot of residual butter. I will use half the butter next time and add the mozzerella last to be sure it can spread easily. I plan to make the other sheet very soon! Thanks for the recipe : )
Amy Engberson says
I’m glad you liked it! This recipe is buttery because puff pastry doesn’t absorb the butter!
KLM Review says
Thank you for posting this recipe – I was looking for a quick appetizer for our Father’s Day brunch! To make this more ‘brunchy’, I will add some chopped smoked salmon to the topping. Can’t wait to try this!
Amy Engberson says
Adding salmon would make any father happy! Enjoy!
Terry Kaplan says
Can I pre-bake the pastry several hours before company arrives and then bake it with toppings right before serving?
Thank you.
Amy Engberson says
I don’t think I would try baking it ahead of time. It really is best baked right before eating. It’s quick and easy to put together so which is perfect for a last minutes recipe.
Patricia Jones says
Why are you using only half of the butter mixture? Should I assume you are making a second pastry?
Amy Engberson says
You need to cut the sheet of puff pastry in half and then spread half of the butter mixture on each of the halves. Hopefully, that makes sense!
Linda says
Delicious!! But next time I will put the cheeses separate from the butter mixture. I will definitely make it again, I love puff pastry!!!
Sweet or savory. Thanks!
Amy Engberson says
Puff pastry is such a fun, timesaving ingredient! I think it would totally work to keep the cheese separate from the butter. Let me know how it turns out!
Carolyn Smith says
Can I freeze it after being made? With or without cheese?
Thanks
Amy Engberson says
I wouldn’t freeze this recipe after making it because I think it would get soggy. The good news is that it’s pretty fast and easy to make!
Rose says
Hi, Amy – just to be clear – I should bake the Pastry for 10 minutes, then take it out of the oven – spread the cheese spread on it and bake for 10 minutes more ???
Amy Engberson says
Yes! Baking the puff pastry for 10 minutes before adding the cheese helps the pastry to cook before adding the cheese. I’ve done it before without baking before adding the cheese and like it too. The puff pastry will be a little softer. Hopefully, that helps.
Leslie says
Stupid question….Your recipe calls for 1 sheet of puff pastry. That’s the whole sheet which consists of several layers?
Leslie Gibson says
Disregard lol. My brain was thinking of phillo dough ♀️
Amy Engberson says
Phyllo dough and puff pastry can be confusing! I’m glad you caught it!
Cat says
Didn’t read reviews because my daughter chose the recipe — started the oven at 375 and it’s definitely not hot enough for puff pastry. I wish I’d par baked it and then added the toppings because they melted all over the pan before the pastry could rise. I’m sure there is little issue with the toppings as written, probably delicious when cooked properly! I have a gas oven, maybe a convection was used?
Amy Engberson says
Thanks for the feedback. I’ve retested and rewritten this recipe so that it will turn out perfectly every single time!
Anne Wickman says
I agree totally with Jennifer! What a disappointment!! I had a brand new box of puff pastry and yet it didn’t rise despite almost an additional 10 min of baking before broiling. I decided to check the box and sure enough, the temp on the box was for 400, not 350. It might have had a better chance of being good if I had used the higher temp. Not sure if I’ll ever attempt this again.
Amy Engberson says
Thanks for the feedback. I’ve retested and tweaked this recipe so it will turn out perfectly every time!
Jennifer says
Super disappointed in the instructions for this recipe. (We had never used puff pastry before.) We should have looked at the reviews, if we had we would have not had flat phyllo dough. It had been in the oven 8 minutes without even starting to rise. At that point we looked at the box & checked online – the temp should be 400° or it won’t puff. As soon as we increased the temp, the dough started to rise. Unfortunately, the damage was done. The dough didn’t raise enough & appeared undercooked as we cut it. Very greasy & flat. If the temp had been right, we think it would have been good. Lesson learned. Not sure we will try this again though.
Amy Engberson says
Several readers have successfully made this recipe, however, there are too many people that have struggled to get it to turn out. I’m going to rework this recipe and get it to the point where it is fool-proof every time. Thanks for the feedback.
Judy says
Puff pastry is not the same as phyllo pastry. Be sure to buy the right product
Amy Engberson says
Good point. Thanks!
Ann Roberts says
Hi Amy, how much is 1 T of dried parsley? I’m guessing it’s a teaspoon, being in the UK we don’t use such abbreviations. I have seen it in other US recipe ingredients but am reluctant to try them because I’m not sure of measurements. I will try this recipe as I love garlic bread and will use parsley to our liking. Thanks
Amy Engberson says
A T is the same thing as a Tablespoon. A t is a teaspoon. I really need to go back and update all my recipes to spell the word out because it is confusing! I hope you love the bread!
Ann Roberts says
Ah, thanks for your reply, bit late coming back to you. Haven’t tried your recipe yet but will give it a go, I’m sure it’ll be delicious. Thanks again.
Amy Engberson says
I can’t wait for you to try it!
Maggy says
I have the same problem. I’m from Edinburgh, lived in US and now living in Mexico. So I’m using recipes from everywhere. I researched on line and found numerous site that give conversions of the different measurements. This is invaluable and several are pinned inside my pantry. Don’t let anything like this put you off some of the most delicious food.
teg says
Sorry, I missed where you said to cut the pastry in HALF. Senior moment, I guess! LOL
Amy Engberson says
Haha! It would taste the same even if you left the puff pastry the whole size! I like slicing it in smaller, more manageable to eat sizes, for little kids. If you made the recipe in one full sheet you could always cut it in squares!