Goat Cheese & Shallot Puffs

Goat Cheese & Shallot Puffs

Greetings from my tiny kitchen! I’m officially counting down to the start of autumn and can barely contain my excitement. I spent a lot of time away from my kitchen this summer catching up with friends and family, but I’m looking forward to spending some quality time with my Kitchen Aid mixer, Kenmore electric range, Cuisinart food processor and of course all my other kitchen gadgets. I’m currently obsessed with my wooden cutting board, my go-to when I work with dough.  (If only I could remember to buy board cream). For puff pastry, I either make the dough from scratch using a recipe from The Kitchn or settle for a store brand on days when guests drop by at the last minute. Goat cheese and shallot puffs are the perfect fall appetizer and worth sharing, though you may not want to. 

Serves 6

1 sheet homemade or frozen puff pastry, thawed at room temperature for 35-40 minutes

1 medium egg, lightly beaten with a teaspoon of water 

2 shallots

2 tablespoons extra virgin olive oil

1/2 cup goat cheese, crumbled   


Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. 


In a small saucepan, add olive oil and shallots. Place pan over medium heat and cook for about 13-15 minutes, stirring every few minutes until the shallots become brown. Set aside.  


Gently unfold puff pastry on a flat lightly floured surface. Cut the pastry puff into 6 rectangles of equal size. Fold in 1/4 inch of rectangle ends and pinch the corners together. With a fork or toothpick, prick a few holes in the center of the rectangles. Brush the pastry puffs with egg wash. Alternatively, use the back of a spoon or a paper towel to spread egg wash over rectangles. Arrange pastry puffs on the baking sheet with room in between and bake for 8 minutes. Remove from oven, pat down with a paper towel, and let pastries cool for 5 minutes at room temperature. 


With a tablespoon, scoop goat cheese onto the center of each pastry puff. Sprinkle shallots over the goat cheese. Return baking sheet to the oven for 8-9 minutes, until the pastry puffs are golden.  


Remove pastry puffs from oven and let sit for 10 minutes before serving. Serve with a glass of sparkling cider or prosecco. 


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