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cheddar & strawberry jam pastries

Cheddar & Strawberry Jam Pastries

  • Author: joshisbaking
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!