Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten
• 1/2 cup (125g) Reblochon cheese, diced
• 1/4 cup (60ml) heavy cream
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface into a rectangle
3. In a small bowl, whisk together the beaten egg with a tablespoon of water.
4. Using a pastry brush, brush the egg mixture over the puff pastry.
5. Cut the Reblochon cheese into bite-size cubes.
6. In a separate bowl, mix the diced cheese with heavy cream, minced garlic, chopped thyme, salt, and pepper.
7. Spoon the cheese mixture down the center of the pastry.
8. Using a sharp knife, cut the pastry on either side into strips that are about 1-inch apart and at a slight angle.
9. Press the ends of the pastry strips to the filling gently to seal the pastry.
10. Bake for 20-25 minutes, or until the pastry is golden brown and crispy.
11. Remove from the oven and let cool for a few minutes before slicing and serving.

Verdict and Serving Suggestions

These Reblochon aperitif puff pastries are a delicious appetizer that combines the buttery, flaky puff pastry with the rich and creamy Reblochon cheese, garlic, and thyme. The cheese mixture I have used for the filling is perfect on its own as a dip or spread. You can modify this recipe by adding your favorite herbs or spices to the cheese mixture according to your taste. Serve these puff pastries warm straight from the oven with a glass of chilled white wine, or at room temperature as part of a cheese board.