Gooey Gouda Puff-Pastry Bites

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

55 mins

Servings:

24

These cheese puff pastry bites are golden, crunchy, gooey parcels that bring all the sweet, tangy, and savory notes to the table. They're made with just four ingredients—store-bought puff pastry, Gouda cheese, Dijon mustard, and lingonberry jam—and 15 minutes of prep time before they’re ready to serve. You’ll need a mini muffin tin for this recipe, which helps the puff pastry bake into a cup-like shape that’s perfect for holding the luscious cheese filling. We love pairing the cheesy bites with tangy lingonberry jam, but you can swap in cranberry preserves, fig jam, or even a drizzle of honey if needed. Easy and elegant, this recipe is perfect for fall and winter entertaining.

Tips for Working With Puff Pastry

Choose an all-butter option: If possible, choose an all-butter puff pastry when shopping. Many other varieties are made with oils like palm or canola, and don't have as round and buttery flavor.

Don't rush the defrost: Puff pastry is nearly always sold frozen and has the best texture when allowed to defrost overnight in the refrigerator. If you're in a pinch, you can let it thaw on the counter for a few hours, but it may not bake up as light and flaky.

Handle gently: Because of its many flaky layers and delicate texture, it's important to handle puff pastry with care and not overwork it. Roll it gently to the desired size (you shouldn't need to push down too hard). Try to work as quickly as possible to keep the pastry from getting too soft (this can cause it to stretch and tear), and be sure to chill it thoroughly before baking for maximum rise and crunch.

Cut with care: When trimming puff pastry and cutting it into smaller squares, use a sharp knife and cut straight up and down instead of dragging the blade through the dough, which can cause the edges to stick together and impede the pastry's ability to puff.

Make Ahead

These puff pastry bites are best enjoyed hot from the oven so we don't recommend cooking them ahead of time, but you can certainly prep the pastry cups and refrigerate them until you're ready to bake. After fitting the dough into the muffin tin and spooning on the mustard, cover the pan tightly with plastic wrap and refrigerate for up to four hours before continuing with the recipe.

Directions

Heat oven; roll, trim, and prick pastry:

Preheat oven to 425°F. On a lightly floured surface, roll out pastry to an approximately 11-by-16-inch rectangle. Trim edges straight to a 10-by-15-inch rectangle. With the tines of a fork, prick pastry all over at 1/2-inch intervals.
Cut pastry and press into pan; add mustard and chill:

Cut into twenty-four 2 1/2-inch squares (a 4-by-6 grid). Press each square into the cup of a mini muffin tin. Spoon 1/4 teaspoon Dijon into bottom of each pastry shell. Refrigerate until pastry is firm, at least 15 minutes.
Bake until puffed and lightly golden; press in cheese:

Bake until pastry cups are puffed, golden along edges, and beginning to set, about 15 minutes. Working quickly, remove from oven and press a cube of cheese into center of each pastry with the handle of a wooden spoon. (Cheese should depress pastry to reach bottom of cup.)
Bake until cheese is melted; serve topped with jam and pepper:

Continue baking until pastry is golden brown and cheese is melted, 8 to 10 minutes more. Let cool in tins a few minutes. Transfer to a serving tray, top with jam, and sprinkle with pepper. Serve warm.

Storing Cheese Puff Pastry Bites

Baked, cooled puff pastry bites can be frozen in an airtight container up to 1 month. Reheat from frozen in a 425°F oven until warmed through, about 10 minutes.