No-Yeast Cheese and Herb Bites

Name: No-Yeast Cheese and Herb Bites
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 24 servings
Cuisine: European
Ingredients: 2 sheets (450 g) thawed puff pastry sheets (all-butter is best), thawed but still cold; 1½ cups (150 g) sharp cheddar cheese, finely grated; 2 tablespoons (6 g) fresh thyme leaves, fresh, chopped; 1 tablespoon (3 g) fresh rosemary leaves, fresh, finely chopped; ¼ teaspoon (1.3 ml) freshly ground black pepper, freshly ground; ⅛ teaspoon (0.6 ml) cayenne pepper (optional); 1 large egg, at room temperature; 1 teaspoon (5 ml) cold water; fleur de sel or coarse sea salt, for sprinkling

From the MyKitchenBank Kitchen

Crispy, golden puff pastry bites bursting with sharp cheddar and fresh herbs. These savory pastries require no yeast—just laminated dough that puffs beautifully in the oven. Perfect as appetizers, snacks, or alongside soup. Make them in under an hour from start to finish.

Prep: 20 min
Cook: 16 min
Wait: 10 min
Total: 46 min
Makes: 24 bites (about 6 per serving as an appetizer)

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Steps

Before you start

Preheat oven to 400°F (200°C) with a rack in the upper-middle position
Line two large baking sheets with parchment paper
Thaw puff pastry at room temperature for 15–20 minutes if frozen so it's pliable but still cold

1
Prepare filling
- In a small bowl, combine the grated sharp cheddar, chopped fresh thyme, finely chopped fresh rosemary, ground black pepper, and cayenne if using.
- Stir until evenly mixed.
- Set aside.
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Ready when: Cheese and herbs are evenly distributed
Tip: Finely grate the cheddar so it melts uniformly throughout the pastry and doesn't leave clumps
2
Make egg wash
- Crack the large egg into a small bowl, add 1 teaspoon of cold water, and whisk with a fork until the mixture is pale and homogeneous.
- Set aside.
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Ready when: Egg and water are fully combined
Tip: Use cold water, not warm, so the egg wash doesn't cook when you apply it to cold pastry
3
Assemble first sheet
- Unfold one thawed puff pastry sheet onto a clean cutting board.
- Brush lightly with egg wash using a pastry brush, covering the entire surface but not so much that the pastry becomes soggy.
- Sprinkle half of the cheese-herb filling evenly over the sheet.
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Ready when: Pastry is lightly coated and filling is spread evenly
Tip: Don't oversoak the pastry with egg wash or it won't puff as much; use a light hand
4
Layer second sheet
- Top the filled first sheet with the second thawed puff pastry sheet.
- Press down very gently with your fingertips so the sheets bond, then brush the top with egg wash.
- Sprinkle the remaining cheese-herb filling over the top.
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Ready when: Sheets are adhered and topped evenly
Tip: Gentle pressing is key—too much pressure will seal the layers and prevent puffing
5
Cut into bites
- Using a sharp knife or pizza cutter, cut the layered pastry into 24 equal pieces—first cut the sheet in half lengthwise, then cut each half into 12 pieces (making a 2×12 grid or a 3×8 grid, whichever is more convenient).
- Transfer the bites to the prepared baking sheets, leaving about ½ inch (1.3 cm) between each bite so they can puff without touching.
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Ready when: All 24 bites are cut and arranged with space between them
Tip: Use a sharp knife and a quick downward motion rather than sawing; sawing seals the edges and prevents puffing
6
Season and chill
- Sprinkle each bite lightly with fleur de sel or coarse sea salt.
- Place the baking sheets in the refrigerator for 10 minutes while the oven finishes preheating.
- This rest allows the gluten to relax and the pastry to puff more dramatically.
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Ready when: Bites are chilled and ready to bake
Tip: Don't skip this rest—it makes a huge difference in how much the pastry puffs
7
Bake until goldenOven 400°F / 205°C
- Remove the chilled baking sheets from the refrigerator and place them in the preheated 400°F (200°C) oven on the upper-middle rack.
- Bake for 16–18 minutes, until the pastry is deeply golden brown on the edges and the tops are puffed and crispy.
- About halfway through baking, rotate the pans 180 degrees so they brown evenly.
- The cheese should smell fragrant and slightly nutty when done.
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Ready when: Pastry is deeply golden brown, puffed, and crispy; cheese is fragrant and melted
Tip: If the bites are browning too quickly, lower the oven to 375°F (190°C) and add a few minutes to the baking time
8
Cool and serve
- Remove the baking sheets from the oven and let the bites cool on the pans for 5 minutes.
- They will firm up as they cool.
- Transfer to a wire rack or serving platter and serve warm or at room temperature.
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Ready when: Bites are firm enough to move and have set shape
Tip: Serve them warm for the best flavor and texture, but they also taste good at room temperature

Good to know

Tips

The pastry must stay cold while you work—if it begins to soften and warm up during assembly, refrigerate it for 10 minutes before continuing
Use all-butter puff pastry if you can find it; it puffs higher and tastes richer than those made with shortening
Don't brush too much egg wash on the pastry or it will act like glue and prevent the layers from puffing; aim for a light, thin coat
These bites are best served warm or very soon after cooling, when the pastry is at its crispiest and the cheese is still soft inside

Storage & reheating

Store cooled bites in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispness. You can also freeze unbaked bites on a baking sheet, then transfer them to a freezer bag and freeze for up to 1 month; bake directly from frozen, adding 2–3 minutes to the baking time.

Substitutions

sharp cheddar cheese → Gruyère, Emmental, or aged Gouda. Use any hard, flavorful cheese that melts well. Gruyère will give you a more sophisticated, nutty flavor.
fresh thyme leaves → Fresh basil, oregano, or Italian parsley. If you don't have fresh herbs, use 1 teaspoon of dried herbs per 1 tablespoon of fresh; they're more concentrated.
thawed puff pastry sheets (all-butter is best) → Homemade rough puff pastry or all-butter croissant dough. Both will work well and may give you even better puff and flavor, but require more time to make.
cayenne pepper → Red pepper flakes or smoked paprika. Red pepper flakes add heat and texture; smoked paprika adds smoky depth without much spice.