Cheese-stuffed croissants

By Spencer Watts
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  • 480 gram package puff pastry (2 sheets)
  • 280 grams old cheddar cheese
  • 1 egg, whisked


  1. Defrost puff pastry in your refrigerator overnight.
  2. Preheat oven to 450F (230C).
  3. Cut block of cheese into eight sticks that are 1.25 centimeters thick and 7.5 centimeters long. Unwrap and unfold sheets of puff pastry. Cut each sheet of puff pastry into four triangles. 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. Lightly brush each piece with egg wash. Bake for 10-15 minutes or until puffed up and golden.

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