These mushroom and goat cheese puff squares are the kind of appetizer that make people pause mid-bite and say, “Wait, what is this?” in the best way possible. Buttery, flaky layers of puff pastry cradle earthy sautéed mushrooms and tangy goat cheese for a savory bite that's perfect for sharing—or not. Whether you're planning a party, craving a cozy snack, or just looking for some puff pastry ideas to break out of your dinner rut, these little squares hit all the right notes.
Golden Mushroom and Goat Cheese Puff Squares
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Appetizer
Cuisine American, European
Servings 16 appetizer-sized squares
Baking sheet Lined with parchment paper to prevent sticking
Skillet For sautéing mushrooms (a nonstick or cast iron pan works best)
Sharp knife or pizza cutter For cutting the puff pastry into squares
Pastry Brush For applying the egg wash
Rolling pin (optional) Only needed if you're making puff pastry from scratch and need to roll it out
- 1 sheet homemade puff pastry dough or store-bought if you're short on time
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 8 oz cremini or baby bella mushrooms finely sliced
- 2 garlic cloves minced
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 4 oz goat cheese softened
- 1 egg for egg wash
- 1 tablespoon heavy cream or milk to mix with the egg
- Optional garnish: chopped chives or parsley
Preheat and prep
Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper. If you're using homemade puff pastry dough, roll it out to about 1/8-inch thickness on a lightly floured surface.
Cook the mushrooms
Heat olive oil and butter in a skillet over medium heat. Add mushrooms and sauté until they release moisture and begin to brown—about 8–10 minutes. Add garlic, thyme, salt, and pepper. Cook another 2 minutes, then remove from heat and let cool slightly.
Cut the pastry
Cut the puff pastry into 16 even squares (around 2x2 inches). Place them on the prepared baking sheet, leaving space between each square.
Assemble
Spoon a small amount of the mushroom mixture onto the center of each square. Add a small dollop of goat cheese on top.
Egg wash
In a small bowl, whisk together the egg and cream. Lightly brush the edges of each square with the egg wash to promote browning.
Bake
Place the baking sheet in the oven and bake for 18–20 minutes, or until the puff pastry is golden and puffed up beautifully.
Garnish and serve
Sprinkle with fresh chives or parsley if desired. Serve warm or at room temperature.
Pairings
These puff pastry appetizers pair beautifully with a crisp white wine like Sauvignon Blanc or a sparkling Prosecco if you're feeling celebratory. For non-alcoholic options, try a fizzy lemonade or a chilled herbal tea. You could also serve them alongside a light arugula salad with a lemon vinaigrette to make it a light lunch or as part of a larger spread with other savory puff pastry recipes.
FAQs
1. Can I use different mushrooms?
Absolutely! Shiitake, oyster, or even a mix of wild mushrooms will deepen the flavor. Just be sure to chop them finely and cook out the moisture so your pastry doesn’t get soggy.
2. Can I make this ahead of time?
You can sauté the mushrooms and prep the goat cheese a day ahead. Assemble just before baking for best results.
3. Can I freeze these?
You can freeze them before baking. Lay them on a tray to freeze individually, then store in a freezer-safe bag. Bake straight from frozen—just add a few minutes to the baking time.
4. Do I have to use goat cheese?
Nope! Feta, Boursin, or even a creamy blue cheese can be subbed in, depending on your taste.
5. Can this be made into a puff pastry pie?
Totally! Just scale up the filling and layer it between two sheets of puff pastry in a baking dish for a rustic mushroom and cheese pie.
6. What kind of puff pastry works best?
Homemade puff pastry dough is unbeatable if you’ve got the time. If you’re looking for an easy puff pastry recipe, go with a butter-based dough for richer flavor. Making puff pastry dough at home lets you control the flake factor, and you’ll really taste the difference.
