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!
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!
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.
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.
We love it as a snack. It’s a fun appetizer or party food too!
- 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
- 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.