Tenderstem broccoli on top of cheesy Raclette cheese wrapped in buttery puff pastry and baked in the oven to puff. A drizzle of maple syrup and a few more minutes in the oven, and there you have it! Your starter for your festive dinner party. You and your guests will LOVE the crispy pastry, the sweet caramelised maple drizzle on the broccoli and the melted cheese inside. It makes a great starter to serve with a winter salad.
Why make this Broccoli Cheesy Puff Pastry
If you are looking for an easy starter recipe that you can prepare in advance ready for baking then look no further. This recipe requires only a few ingredients that you assemble together. There is no big prepping to be done before it goes in the oven. Just get all your ingredients ready, assemble and bake! The best thing about this tenderstem broccoli cheesy puff is that you can assemble it a day ahead and keep it in the fridge. Once the oven is preheated it goes straight from the fridge into the oven. If there is one thing I love when it comes to food it is pastry. It is so buttery and delicious and indulgent. With this recipe you cannot go wrong as it is so straightforward!
What ingredients you need to make this recipe
- Puff Pastry: One sheet of store-bought fresh puff pastry will give you 6 servings.
- Tenderstem Broccoli: They are so delicate that you do not need to parboil them. They are perfect for roasting.
- Cheese: Raclette cheese melts nicely and has a lot of flavour. Alternatively use Brie.
- Egg: An egg wash to brush on the pastries gives them that lovely golden brown colour and shine.
- olive oil: Use a little extra virgin olive oil to brush on the tenderstem broccoli.
- Maple Syrup: It is the perfect, sweet, sticky finishing touch to this cheesy puff.
A few steps to follow
This is how these puffs are made. First you need a rectangular fresh sheet of ready-rolled puff pastry. Roll it out and using a knife slice length ways through the middle and then twice across, dividing it into 6 squares of pastry. Brush with a little egg wash and set aside. Next you will need rectangular slices of raclette cheese and tenderstem broccoli. Wash the broccoli and brush the florets with olive oil. Place one slice of cheese, then one or two broccoli stems diagonally and top with another slice of raclette cheese.
Now bring the two ends of the pastry together and wrap into a parcel. Press the pastry in the middle to seal and brush with egg wash. Now the pastry is ready for baking. Halfway through baking pour a drizzle of maple syrup over the broccoli and cheese then back in the oven until it is all puffed up and golden brown.
These broccoli pastries are best served straight from the oven as they are warm, flaky, crispy, with the melted cheese oozing out and the slightly sweet and crispy broccoli florets. Try them out and let me know what you think. Don’t forget to tag me on instagram so I can see it. If you like this recipe you will no doubt enjoy my Easy Goats Cheese, Broccoli and Pepper Tart. I hope you enjoy this new recipe and make it for Christmas!
- 375g ready-rolled puff pastry
- 200g tenderstem broccoli
- 6 slices raclette cheese, halved
- 1 egg
- 3 tbsp maple syrup
- 2 tbsp olive oil
- Salt and pepper to taste
- Preheat the oven to 180C. Line a baking sheet with parchment paper. Cut the puff pastry using a knife and divide it into 6 equal squares. Brush with egg wash and set aside.
- Wash the tenderstem broccoli and brush with a little olive oil. Season with a sprinkle of salt and pepper.
- Place one slice of cheese diagonally on each puff pastry. Top with one or two tenderstem broccoli stems and then another piece of cheese. Carefully take each ends of the pastry and wrap to make a parcel. Seal the ends in the middle and brush with egg wash.
- Place each pastry on the parchment paper and bake for 20 minutes. Drizzle maple syrup over the broccoli and cheese and place it back in the oven and bake for another 10 minutes until puffed up and golden brown. Serve immediately.
Amount Per Serving