Recipes and Cooking Melty Cheese Puffs 3.7 (10) Add your rating & review Cheesy, flaky, salty, this appetizer recipe is exactly what your party guests are craving. If the warm appetizer isn't up guests' alley it's just more for you! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 24, 2012 Print Rate It Share Share Tweet Pin Email Servings: 16 Ingredients 1 17.3 ounce package puff pastry, thawed 1 5.2 ounce package semisoft cheese with fine herbes 1 egg, lightly beaten Directions Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside. On a lightly floured surface unfold one sheet of puff pastry. Roll into an 11-inch square. Using a 2 1/2-inch round cutter, cut circles from sheet. Repeat with the remaining sheet of puff pastry. Place half of the circles on prepared baking sheet. Spoon 2 teaspoons semisoft cheese into the center of each circle; brush edges of pastry circles on baking sheet with some of a lightly beaten egg. Top each circle with one of the remaining circles. Using the tines of a fork, seal edges of circles completely. Brush with the remaining lightly beaten egg. Bake about 20 minutes or until tops are golden. Serve warm. Makes 16. Nutrition Facts per appetizer: 210 cal., 3 g protein, 14 g carb., 16 g total fat (6 g sat. fat), 14 mg chol., 0 g dietary fiber, 0% vit. A, 0% vit. C, 135 mg sodium, 0% calcium, 5% iron Tips Prepare as directed, except do not brush with egg or bake. Cover and chill for up to 24 hours. To serve, brush with egg and bake as directed. Rate it Print