Easy Cheese Puff Tarts

easy cheese puff tarts
Easy Cheese Puff Tarts cooked and cooling on an airing rack

Cheese puff tarts are an entertainers delight. Buttery, flaky puff pastry,  filled with a delicious little hot cheese and caraway filling. Super quick to make and they can be frozen ready to bake whenever you want. Perfect finger food!

ingredients for easy cheese puff tarts

We love entertaining and cheese puff tarts are definitely one of our standby finger foods. A dear friend shared this recipe with us years ago, and a friend had given it to her. We like to share!

Super quick and easy to prepare

ingredients for Easy Cheese Puff Tarts ready to process
all ingredients ready to process

Cheese puff tarts are super easy to prepare. Simply grate your cheese and add everything else to the processor. Blitz and you are ready to pop into the puff pastry and bake. Too easy!


Look for butter puff pastry, as opposed to pastry made with margarine, as butter always delivers a better flavour. The sheets we use are frozen, square, and ready rolled. Frozen ready rolled pastry thaws in minutes, so all you need to do is use a cookie cutter to cut out the pastry discs. We like!

You can see why they’re called ‘cheese puff tarts’

Don’t be tempted to overfill the pastry cases as these little tarts really do puff up a lot.

cheese puff tarts baking in the oven

Freeze like a dream

Cheese puff tarts freeze like a dream. Place uncooked tarts in the tray into the  freezer. Freeze, then remove the tarts from the tray and place in zip lock bags. When you’re ready to cook simply place them into greased trays again and bake straight from the freezer, but give them an additional 5 minutes from frozen to cook. Easy peasy.

The mixture can be frozen as is, ready to take from the freezer, thaw and fill your pastry cases.

unbaked Easy Cheese Puff Tarts in a mini muffin tin

Freeze tarts at this point then remove from tray and bag them. Replace into tray when ready to bake


Cheddar cheese can be mild, tasty or sharp in taste. Look for an aged sharp cheddar to give you the best flavour.

You can substitute the cheddar for other cheeses. Swiss, Gouda, Edam, Colby or Emmental would make good alternatives to using cheddar cheese.

Try adding some blue cheese with the cheddar such as Danish blue, Gorgonzola, Roquefort, Maytag or Stilton would all add incredible flavour to these little cheese puff tarts.

Caraway seeds

Using caraway seeds in the puffs is completely optional but they do add a distinctive, but mild anise flavour to the cheese.

Use a dry frypan over medium heat and add the caraway seeds to the pan. Shake the pan for 2-3 minutes until you can smell the fragrant, toasted aroma.

Add other flavours

We often add some finely chopped, and sautéed bacon and onion to the mixture to add additional flavour to the cheese puff tarts. Or try adding some finely chopped semi dried tomatoes. Chives add a lovely complimentary flavour to the cheese, as would finely sliced shallots (scallions).

Watch how to make Easy Cheese Puff Tarts

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What’s your favourite finger foods to serve at parties?

Don’t forget to rate this recipe and let us know what you thought when you make these fabulous Cheese Puff Tarts in the reviews below. 

easy cheese puff tarts
Yield: 4 dozen

Cheese Puff Tarts

Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes

Buttery and flaky pastry filled with a delicious little hot cheese and caraway filling. Super quick to make. They can be frozen ready to bake whenever you want these tasty hot little morsels. Enjoy!


  • 4 sheets frozen puff pastry - see notes
  • 500g cheddar cheese grated (1lb 2oz)
  • 100 g parmesan cheese grated (4oz)
  • 4 large eggs
  • 8 tablespoons full cream milk
  • 2 teaspoons toasted caraway seeds - optional
  • spray oil


  1. you will need mini muffin tins
  2. preheat oven to 430 f (220 c) on bake, not fan
  3. take pastry from freezer and place on bench
  4. place all ingredients in a food processor and blitz till incorporated (or mix together in a bowl)
  5. cut pastry using a 2 1/2 inch (6 cm) cookie cutter
  6. lightly spray oil over muffin tin and then gently dab with a piece of kitchen towel - see notes
  7. line muffin tins with pastry
  8. place a heaped teaspoon of the  mixture into each hole - we used a 3.5cm (1 1/4 inch) scoop
  9. you can freeze cheese puff tarts at this stage- see notes
  10. bake for around 12 - 15  minutes till golden brown- set a timer-see notes
  11. serve and enjoy!


    * after spraying mini muffin tin gently dab oil with a piece of kitchen towel to leave a very thin coating of oil

  • * if freezing place filled uncooked cheese puff tarts in the freezer in the trays and freeze then remove from tin and pop in a ziplock bag in the freezer
  • * all ovens are different, just check your cheese puffs around the 12 - 15 minute mark

* bake from frozen for 430 f ( 220 c ) for 15 - 20 minutes

Nutrition Information



Serving Size


Amount Per Serving Calories 74Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 28mgSodium 119mgCarbohydrates 2gFiber 0gSugar 0gProtein 4g

Nutritional information provided here is only intended as a guide.

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  1. Do you have to serve Cheese puffs immediately, do they deflate?

    1. Recipe Winners says:

      Hi Deborah, the cheese puffs are at their best served freshly baked and hot from the oven as they will partially deflate as they cool. The good news is that if experience is anything to go by these tasty little bites won’t last long. Hope this helps, Jo and Jen

      1. Thanks for that. I presume I can prepare and just leave in the fridge and then pop in the oven just prior to serving.

        PS what a wonderful website you have. I am a bit of a sour dough bread person but hate hard work like kneading. Have sorted out great recipes that do not require that, just time with a wonderful active starter.

        1. Recipe Winners says:

          Hi Deborah, you can absolutely hold the tarts in the fridge until ready to bake. Alternatively if fridge space is a problem we frequently bake from frozen, just be sure to return the tarts to a greased muffin tin before baking. Enjoy

    2. After a few tries i eventually added a tablespoon of Mayo and a teaspoon of flour to what i had left of a half batch and they held up great. Of the nine i made in the tray not a single one deflated.
      Will be trying another batch to see if it was just a fluke.

      1. Recipe Winners says:

        Hi Anthony, we’ve never had a problem with them deflating, but good on you for making them your way. Regards, Jo and Jen

  2. Hi, I made the “Puffs” I added more egg as my eggs were “small”. The filling was a little runnier than shown in your picture. However it worked just fine, puffed up, only issue was that a lot of “oil” might have been from my type of tasty cheese came out – next time I will put them in a tray so it doesn’t get on the floor of the oven, a bit smokey, but did clean up okay. They tasted wonderful, I held them in the fridge till I cooked (not frozen) deflated a little but not much and as my “bring a plate” they did not last a moment – would recommend
    Thank you.

    1. Recipe Winners says:

      Hi Deborah, we’ve had a similar issue with a particularly oily cheese in the past but popping a tray underneath to save the oven is definitely a good move. Hope the hostess was cool with the mess in her oven? Apart from smoking the house up, we’re thrilled to hear the cheese puff tarts were a success and your reputation as a great cook is still intact. Thanks for the follow up, Jo and Jen

  3. What could be subbed for the caraway?

    1. Recipe Winners says:

      Hi Terry, you could use cumin seeds, mustard, thyme, poppy seeds, onion flakes or even some bacon, or ham finely diced. Let us know what changes you make. Regards, Jo and Jen

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