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
teg says
This recipe says to spread HALF the butter mixture over the puff pastry. So what is the other half for? To make a second one? You don’t say….
Amy Engberson says
I cut the puff pastry in half before I add the butter/cheese mixture. So, you’ll divide the butter mixture over the two pieces of bread. Let me know if you have any more questions!
Vera says
I was really excited to try this recipe, but was very disappointed. The butter and oil from the cheese caused the puff pastry to not rise at all, and the pastry never fully cooked through. Also, the puff pastry directions state to cook at 400, not 350. I’m not sure how you get yours to cook properly.
Amy Engberson says
Without being there it’s hard to say exactly what went wrong. You could always bake this recipe at a higher temperature without any problems. You’ll need to reduce the baking time. Another thing to remember is that puff pastry loses its “rise” if it gets old. Hopefully, that helps.
Beth Johnson says
Puff Pastry needs to be cooked at 400 degrees not 350. I followed your directions and they were flat! Box says 400. I live at high altitude and many recipes need to be adjusted. Wish I would have looked at the box. Disappointed in this recipe.
Amy Engberson says
I’ve always had good luck baking this recipe at 350 degrees. You could cook it at 400 degrees and see if that helps. Let me know how it turns out!
Andrea says
Beautiful in its simplicity!! Was challenged with what to cook for a quick dinner tonight – these were the star with a green salad, tomato and feta salad and grilled lamb ; Thank you so much for the inspiration!
Amy Engberson says
That sounds like the perfect meal! This is one of my go-to bread recipes when I don’t have time for making bread! Plus, anything with cheese is a win with my family!
Nikki says
I plan on making this as it sounds absolute delicious! I note that you show dough alongside a rolling pin but rolling it out is not mentioned in the directions. Would you please clarify. I’m a novice at this . Thanks
Amy Engberson says
Hi Nikki! You don’t need to use a rolling pin, but you CAN use it to smooth the fold marks in the dough. Either way will work! I can’t wait for you to try it!
Carole says
I am making this tonight. Also I can’t wait to try the full pickle grilled cheese.
Amy Engberson says
You must love cheese too! Both of these recipes are fun ones! Thanks for stopping by!
Patrick says
I gotta say I made it for my sharehouse party and it was an absolute hit Thx Amy
Amy Engberson says
Yay! This is such a great recipe for parties because it’s so darn easy to make! Glad it was a hit!
Chris says
Wonderful recipe. Puff pastry is thawing. Cheese is in the fridge ready for shredding. I’ll be baking these tomorrow.
Amy Engberson says
Thanks! Cheesy bread is always a hit!
john says
looks like you used shredded not grated mozarella
cheese— correct?
Amy Engberson says
I usually grate my own cheese because I like the way it melts better. However, grating mozzarella is a pain because it’s so soft. Putting it in the freezer for about 20 minutes before grating makes it easier, but I still prefer to buy pre-shredded mozzarella. Either should work just fine though!
Julie says
Your cheesy garlic puff pastry bread looks divine! You sound like a lovely lady, I have my husband and two grown sons whom I love to bits! Enjoy your boys, they grow up way too fast!! Thanks for sharing
Amy Engberson says
Thanks for stopping by Julie! Aren’t families the BEST? My oldest son graduated from high school and is now out of the house. I’m proud of him and love all that he’s accomplishing, but I miss him every day! My kids are my favorite people and I just can’t get enough of them!
Angela Jones says
I tried this recipe and it was terrible the puff pastry didn’t cook in the middle. It was soggy. Ugh! Waste of time and money!! I threw it out.Are you kidding me, You thought it was good?
Amy Engberson says
I’m sorry it didn’t turn out for you. The puff pastry is flaky and it’s delicious everytime we make it! It’s hard to say what went wrong.
Jeanie says
Mine didn’t turn out, either. The pastry was soggy. There is too much butter in this recipe.
Amy Engberson says
I’m sorry to hear that. You could try baking it at 400 degrees and see if that helps. We’ve always had good luck baking at 350. Baking at a lower temperature for a little bit longer gives the cheese plenty of time to melt too. Let me know if you try baking it at a higher temperature.
Keara says
Parchment paper should never ever go under the broiler. It can start a fire in an instant. With all the butter in puff pastry aluminum foil should work just fine and doesn’t have the potential to burn your house down.
Amy Engberson says
That’s a good point. I’ve never had trouble with it because I watch it carefully the whole time it’s under the broiler. It would be easy, and probably better to just use aluminum foil instead though. Thanks for the tip.
Carol Paulson says
Was wondering what is the paper you have under the bread and do you cook it on that?
Amy Engberson says
I baked it on parchment paper then moved it to a tissue paper for photographing! Parchment paper is one of my favorite kitchen tools!
Jessica | Novice Chef says
Holy delicious! What a great idea! I’ve never thought to use puff pastry before!
Jenni says
I love garlic bread so this is definitely right up my alley! Can’t wait to try!
Cathy Trochelman says
I’m in love with the fact that you used puff pastry for this! What an awesome idea!
Jessica @ Sprinkle Some Sugar says
I’d like to devour an entire batch myself, thankyouverymuch!
Amy Engberson says
Oh my gosh! I won’t judge you if you don’t share!
Amanda | The Chunky Chef says
Totally going to try this for our next pasta night!!
Amy Engberson says
Sounds like a perfect meal to me!
Erin @ The Speckled Palate says
I just ADORE this idea! Also, as a big fan of garlic bread, I know I will adore this. So will the rest of my bread-loving family members. 😉
Amy Engberson says
You just can’t go wrong with adding this to any meal!
Dorothy at Shockingly Delicious says
Puff pastry can do no wrong in my book! It is such a great thing to have on hand. I love this twist on garlic bread!
Amy Engberson says
Thanks! It’s easier for me to keep puff pastry on hand than to keep fresh French bread on hand!