Crispy Cheese Puff Pastry Bake
Swiss chäschüechli reimagined as a 15-minute sheet-pan bake: puff pastry squares topped with melted Gruyère, sharp mustard, and a crack of pepper. Golden, gooey, and dangerously easy.
- Total time
- 15 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
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Ingredients
- 1 sheet (9 oz), thawed 15 minutes frozen puff pastry sheets
- 1.5 cups Gruyère cheese, shredded
- 3 tbsp whole grain mustard
- ½ tsp black pepper, freshly cracked
- ¼ tsp sea salt
- 1 large egg (for egg wash)
Instructions
- 1
Preheat oven to 400°F. Line a sheet pan with parchment paper.
- 2
Cut thawed pastry into 16 squares. Arrange on the sheet pan, spacing 1 inch apart.
- 3
Brush each square lightly with egg wash. Top with 1.5 tbsp Gruyère and 0.5 tsp mustard per square.
- 4
Sprinkle with black pepper and salt. Bake 10-12 minutes until pastry is puffed and golden.
- 5
Cool 2 minutes on the pan. Serve hot, cheese still melting.
Tools you’ll need
- sheet pan
- parchment paper
- knife
- small bowl
- pastry brush
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