I can’t make a recipe any simpler than this. If someone has unwisely invited you to a New Year’s celebration and you’re not up to making a batch of Chinese dumplings or black-eyed peas for good luck, make a tray of these Stilton puffs in just a few seconds. As long as you can buy cheese and read a label, you have the necessary skills to wow everyone at the party with your baking prowess. Or just wow yourself if you’re staying home out of the madness.
Puff pastry is a pain to make on your own. Believe me I’ve done it. The ready-made versions in the freezer at your grocer will do just fine as long as you read the ingredient list and get the sort made with all butter instead of industrial hydrogenated crap. Stilton cheese is a consistent winner and I know it works well but if you attempt this with cheaper blue cheese, know that less is usually more and overfilling will prevent the pastry from getting light and crispy. Less expensive blue generally has more moisture than premium cheeses but can work. You just have to take it easy on the amount inside each puff.
Also know that when you bake Parmesan, or any cheese for that matter, it concentrates the salt content significantly so less is definitely more in that regard. Some blue cheese will have leaked out and mixed with the Parmesan to form tuiles – very thin crispy wafers – but they will solidify when cooled for just a few seconds and are easily removed intact from your baking mat or parchment making you look like a professional.
Since these are drastically better hot from the oven, form them before you head to your party and bake at your destination. Call ahead to have them preheat the oven and pour you a cocktail.
Stilton Puffs
1 roll of ready-made puff pastry (~ 225 grams, all-butter versions preferred)
90 grams (~ 8 tablespoons) Stilton cheese (or similar blue cheese)
15 grams freshly grated Parmesan cheese
1 large egg mixed with two tablespoons water
cracked black pepper or rosemary leaves for topping (optional)
Yield: One dozen puffs, recipe may be easily multiplied
Preheat the oven to 190C (375F).
Roll the pastry out on a lightly floured board to approximately 9″ x 12″. Cut to form twelve strips, each six inches long and one and a half inches wide, i.e. two rows of six each. Divide or crumble the blue cheese into twelve equal portions, about two teaspoons each, and place on the end of each strip. Roll each strip closed somewhat haphazardly down the length turning at angles to seal in the cheese. With practice they will be a rough triangle. Place on a silicone baking mat or parchment paper set in a baking tray at least two inches apart.
Brush each with the egg wash and dust with the Parmesan so that each puff is covered and surrounded by a few shreds (see photo below). This will melt to form a tuile at the base of each puff. Add any extra toppings and bake for 20-30 minutes until the pastry is puffed and golden. Serve immediately.
