Here’s a combination you may not have tried before: sharp cheddar and strawberry jam! Now wrap that in some flaky puff pastry with some sliced almonds overtop. Still with me? Good! Challenge those tastebuds with these cheddar & strawberry jam pastries, alongside my buddies over at Cabot Creamery. Find everything you need to make these below!
This recipe is sponsored by Cabot Creamery.
Some Materials You May Need:
- Measuring cups/spoons
- Large baking sheet
- Parchment Paper
- Pastry brush (or something to apply an egg wash)
Be sure to tag me over on Instagram if you make these cheddar and strawberry jam pastries! Head below the recipe for some tips in making this a successful bake and to learn more about this incredibly sharp (and oh so tasty) cheddar cheese from Cabot Creamery.
Happy Baking, friends!Print
Cheddar & Strawberry Jam Pastries
- Prep Time: 30 Min.
- Chill Time: 30 Min.
- Cook Time: 25 Min.
- Total Time: ~1 Hr. 30 Min.
- Yield: 8 Pastries 1x
Flaky, creamy, sweet, and sharp—these cheddar & strawberry jam pastries do it all! Sharp cheddar cheese sits over a bed of strawberry jam, all wrapped in puff pastry with sliced almonds, and then baked to golden perfection.
- 2 sheets of store-bought puff pastry, thawed (490g)
- Strawberry Jam
- ~3/4 cup (180g) total, 1 tbsp for each pastry (20g)
- Extra Sharp Cheddar (from Cabot Creamery)
- 4oz total (113g), cut into 8 equal pieces (13-15g each)
- One large egg (50g), lightly whisked for an egg wash
- Sliced almonds to sprinkle overtop
- Prep a large baking sheet with parchment paper and set aside. Gently roll out both puff pastry sheets (using flour as needed) until roughly 12×14 inches. Place them on top of each other and trim the edges so they’re even. Keep them stacked and cut into 8 equal rectangles.
- Unstack the pieces and place separated onto your baking sheet. Chill for 15 minutes in fridge while you prep the other ingredients: cut your cheese slices, get the jam ready, and whisk your egg.
- Take your pastry out of the fridge. Egg wash around the border of half, spread a tablespoon of strawberry jam in the middle of each pastry with the egg wash (leaving the border untouched), and then place your cheddar blocks on top of the jam.
- Place the other pastry halves overtop, pressing down around the edges to help seal them. With a fork, poke 4 holes in the tops of each (to let steam escape during the bake) and then crimp the edges to further help seal. Trim the edges again if desired for a cleaner look.
- Chill these in the fridge for another 15 minutes. Then, generously brush each with your egg wash, sprinkle with the sliced almonds, and bake at 400°F (200°C) for 23-25 minutes (or desired browning). Let cool slightly before serving.
These are best enjoyed and served same-day, but will keep at room temperature for a few days stored in an airtight container.
- Don’t Skip the Chill Steps: this ensures the butter in your pastry stays cold, which in turn will give you taller/flakier pastry. It also makes it easier to handle and assemble your pastry throughout the process!
- Seal Those Edges: really press down around/crimp those borders to keep the cheddar and jam sealed inside. Don’t fret if one or two leaks a little—it happens! Chilling the dough before it bakes helps prevent this too.
- See some tips in the blog below to help you assemble and bake these cuties!
Why You Should Always Chill Pastry Before Baking It
At two points during the assembly of these cheddar & strawberry jam pastries, I have you chill them in the fridge—about 15 minutes each time. Why, you ask? Great question!
Pastry, and especially puff pastry, typically has a high fat content on account of the butter. Keeping that butter cold throughout all stages of the process is key. The cold butter tucked into the pastry will release steam and puff up those layers when baked.
The first chill step in this recipe ensures you’re not fumbling around with a sticky dough (a nightmare, actually). The second chill is to firm up that butter once more right before the bake. This ensures you’ll get the tallest, flakiest, perfect pastry of your dreams.
When in doubt (or sticky)—chill your pastry in the fridge. Trust me, friends!
Cabot Creamery: Your New Favorite Cheddar
Cabot is a cooperative owned by farm families throughout New England & New York and 100% of profits go back to the farmers—what’s not to love about that?
This Extra Sharp Cheddar Cheese is both creamy and crumbly, with notes of citrus in the finish. Not only is it the perfect pairing with the strawberry jam, it’s also just incredibly delicious and smooth to snack on!
All of Cabot Cheddars are naturally aged, gluten-free, and contain 0g of lactose per serving. Definitely add this to your next shopping list, friends! Follow them over on Instagram here to keep in the loop on all things Cabot Creamery.
Assembly and Baking Tips for These Cheddar & Strawberry Jam Pastries
Here’s a few tips to help you along in the process!
- Rolling Out the Puff Pastry: use small amounts of flour as needed when rolling out the pastry to help things not stick, just be careful not to go crazy or you’ll end up with an overly dry dough. I suggest just rolling vertically along the creases until everything’s even. Getting those creases ensures they don’t crack apart while you handle it.
- Assembling Each Pastry: if you’re worried about the dough getting sticky as you work, just work with half of the pastry at at time, keeping the other pastry in the fridge to keep cool. If you’re overwhelmed, just take things each ingredient at a time. Egg wash the borders > spread the jam > cheddar blocks > top with the other pastry > crimp, poke > egg wash > almonds > bake.
- Sealing the Edges: really press down around the edges to help seal them (the egg wash helps) and don’t skip the crimping with the fork. Chilling your pastry before it bakes will help ensure nothing leaks out during the bake as well. With that said, you may still have one or two leaks—that’s okay! It happens to me almost every time.
- Egg Wash & Bake: for a darker color and crispier bite, be generous with the egg wash and be sure to brush it all over—including the border. I baked mine for about 25 minutes each time, that was my sweet spot.
I hope you enjoy these cheddar & strawberry jam pastries as much I do! Again, don’t forget to tag me over on Instagram if you make them. Always love seeing my bakes out in the wild.
Now go bake and be happy (please)!
Check out my most recent recipes:
- Baked Churro Donuts with Dark Chocolate Ganache
- Cheddar & Strawberry Jam Pastries
- Pistachio Date Pastries
Looking for something else to bake?
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