Cheese-Stuffed Puff Pastry Bones
Crispy, flaky puff pastry sticks shaped like bones, filled with melted cheese—perfect for a festive snack or appetizer. Serve warm or chilled.
- Time
- 20 min
- Serving
- 351 kcal
- Ingredients
- ≈ $0.89
- Protein
- 10 g
Ingredients
- 1 Puff pastry (frozen)pack 500 g ≈ $4.50 70 g
- 2 Hard cheesepack 200 g ≈ $2.70 18 g
- 3 Eggspack 10 pcs ≈ $1.93 0.1 pcs
- 4 Sesame seeds 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Thaw the puff1 pastry until pliable, then roll it out very lightly.
Cut the dough into strips, sprinkle generously with grated cheese, and press gently to adhere.
Make a small slit at each end of every strip, then twist the ends outward to form bone-shaped heads.
Brush the shapes with beaten egg and sprinkle with sesame seeds.
Bake at 400°F (200°C) for 12–15 minutes until deeply golden and the layers puff1 fully.
Serve warm or cool completely on a wire rack.
Tips
- Why it works
- Roll the dough thin so the layers don't stick together while baking and turn out crisp. If you roll it thick, the bones will be dry inside.
- Substitutions
- Swap the hard cheese for pre-grated packaged cheese (18 g), but the crust will be less golden. Use flax seeds (2 g) instead of sesame for a neutral taste.
- Common mistakes
- If the bones don't twist when you shape them, the dough is too stiff. Thaw it longer or roll it thinner. You'll notice it by the dry edges.
- Storing and reheating
- Keep in the fridge for 2 days in an airtight container. Reheat in the oven at 180 °C for 5 minutes so the crust doesn't turn rubbery.
- Serve with
- Serve with cold kvass or tomato juice on a festive table so the cheese flavor doesn't overpower the drink.
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