Cheese Puff Pastry Flowers

Name: Cheese Puff Pastry Flowers
Prep time: 30 min
Cook time: 30 min
Yield: 16 -18
Cuisine: Middle Eastern

Add to recipe book

roubashahin.com.au

Sides

Crispy puff pastry, cheesy filling, and a fun flower shape. A delicious, impressive snack that’s easier than it looks!

PREP TIME

30 minutes

COOK TIME

30 minutes

SERVES

16 -18

About this recipe

These Cheese Puff Pastry Flowers are an instant crowd-pleaser. Crispy on the outside, cheesy on the inside, and shaped like a flower—they’re almost too pretty to eat. But trust me, once you try them, there’ll be none left on the tray. They’re ideal for entertaining, lunchboxes, or whenever you want to impress without the fuss. And yes, they’re freezer-friendly too—perfect to make ahead.

I absolutely love puff pastry. I’ll give anything puff pastry a go—simple or fancy, savoury or sweet. It’s just so versatile. These flower-shaped parcels were inspired by one of those ‘prettiest things I’ve seen’ moments, and I instantly thought of our famous cheese filling. When it all came together, I knew I had to share it with you.

If you’re anything like me and always have a stash of puff pastry in the freezer, then you’ll want to try my Golden Puff Kafta Bake—a fast, flaky twist on Mum’s classic, with spiced kafta, potatoes, and a tahini drizzle that steals the show. For a vegetarian option, my Spinach and Leek Pie is hearty, full of flavour, and makes a brilliant picnic dish. And for something sweet, the Rosewater Strawberry Puffs are delicate and creamy, filled with strawberries and cream, and just beautiful to serve.

These cheese flowers are the perfect addition to the mix—fun to fold, easy to customise, and absolutely delicious straight from the oven.

Ingredients

For the pastry flowers

4-5 sheets puff pastry, thawed and kept cold
1 egg, lightly beaten (for brushing)
Sesame seeds, for sprinkling

For the cheese filling

150 grams full-fat ricotta
150 grams shredded mozzarella
150 grams Bulgarian feta
2-3 teaspoons of dried oregano

Notes from Rouba

Cold pastry works best—don’t use it semi-frozen or too soft.
Bulgarian feta adds a bold, salty punch—highly recommend!
Use a light touch when shaping the petals so the pastry doesn’t tear.
You can prep these ahead and bake them fresh before serving.
For a quick glaze alternative, use milk if avoiding egg.

Method

Step 1. Prepare the cheese filling

In a bowl, crumble and mix together the ricotta, mozzarella, and crumbled Bulgarian feta. Add the dried oregano and stir until combined. Set aside.

Step 2. Assemble the pastry

Cut each puff pastry sheet into 4 equal squares. Working with one square at a time, fold each corner into the centre. Flip the pastry over so the folded side is facing down.

Place a generous spoonful of cheese mixture in the centre of each square. Bring the corners up over the filling and overlap them to form a sealed parcel.

Pinch the four sides where the filling peeks out —this step helps shape the flower.

Now flip the parcel back over so the original folds are facing up again. Carefully lift and pull back the edges to open up the ‘petals’ and shape the flower.

Step 3. Bake

Place the shaped pastries onto a tray lined with baking paper. Brush each flower with beaten egg and sprinkle with sesame seeds.

Preheat the oven to 180°C (fan-forced). Bake for 25–30 minutes or until golden and puffed.

A Few Things You’ll Want to Know

Do I have to make them in flower shapes?
Not at all! You can fold them into triangles or rectangles and seal the edges with a fork. The flavour stays the same—this flower shape is just a playful, eye-catching way to serve them at gatherings.

Can I use gluten-free puff pastry?
I haven’t tried it myself, but if gluten-free puff pastry is what you usually use, it should work just fine. Just follow your normal handling and baking tips.

Can I skip the egg wash?
Yes—if there’s an allergy or you’ve run out of eggs, brush them with a little milk instead. Or skip it altogether. The puff pastry will still bake well; the wash just gives them a golden finish.

What should I serve these with?
They’re great on their own, but pair beautifully with tomato chutney, a side salad, or even just tomato sauce for the kids.

Can I use different fillings?Absolutely! I’ve even made a version with kafta and cheese—it was a hit. You can get creative for sure. I do recommend keeping the creamy ricotta in the mix as it helps hold everything together. For herbs, I used oregano here, but you could also try mint or parsley. And don’t be shy—add a generous scoop of filling to each one!

Can I freeze them?
Yes, they freeze beautifully. Lay them out on baking paper in a single layer—don’t let them touch—and freeze until solid (give it a full 24 hours if you can). Once frozen, transfer gently to a zip-lock bag or airtight container. Even when frozen, they’re delicate, so handle with care. You don’t need to thaw them before baking—just let them sit at room temp for 10–15 minutes, brush with egg wash, and bake as usual.