Cheese Stuffed Croissants


  • 17.3-ounce (480 g) package puff pastry (2 sheets)
  • 10 ounces (280 g) old cheddar cheese
  • 1 egg, whisked


  1. Defrost puff pastry in your refrigerator overnight.
  2. Preheat oven to 450 F (230 C).
  3. Cut block of cheese into 8 sticks that are ½-inch (1.25 cm) thick and 3 inches (7.5 cms) long. Unwrap and unfold sheets of puff pastry. Cut each sheet of puff pastry into 4 triangles.
  4. Place one stick of cheese on the wide end of each triangle and roll into logs. Gently curve the ends to create a crescent shape. Place on parchment paper-lined baking sheet.
  5. Lightly brush each piece with egg wash.
  6. Bake for 10-15 minutes or until puffed up and golden.