Ingredients:

  • 1 sheet (250g) All-butter puff pastry, thawed but chilled
  • 1 tbsp All-purpose flour for dusting
  • 1 package (150g) Boursin Garlic & Fine Herbs cheese
  • 60g (1/4 cup) Plain cream cheese, softened
  • 1 clove Garlic, finely grated
  • 1 tsp Fresh thyme leaves
  • 1 large Egg
  • 1 tbsp Water
  • 0.5 tsp Flaky sea salt
  • 1 tsp Fresh parsley, finely minced

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. On a lightly floured surface, gently roll out the chilled puff pastry sheet to even out any creases and ensure consistent thickness.
  3. Using a pizza cutter or sharp chef's knife, cut the pastry sheet into 24 equal squares.
  4. In a small bowl, fold together the Boursin cheese, softened cream cheese, and grated garlic until the mixture is smooth and combined.
  5. Place a small dollop of the herbed cheese mixture into the center of each pastry square and sprinkle with fresh thyme leaves.
  6. Whisk the egg and water together to create an egg wash. Use a pastry brush to apply the wash to the exposed pastry edges.
  7. Bake for 18 minutes or until the pastry has risen into distinct layers and achieved a deep mahogany-gold color.
  8. Remove from the oven and immediately garnish with flaky sea salt and minced parsley before serving warm.