Ingredients
Method
- Make the pastry: In a food processor, pulse flour and salt together three times until combined. Add cold butter cubes and pulse in short bursts, about 8 to 10 pulses, until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining (don't over-process). Sprinkle ice water over the top, one tablespoon at a time, pulsing after each addition until the dough just begins to come together when pressed between your fingers.
- Chill: Turn the dough out onto a lightly floured surface and gather it into a rough ball. Divide in half, flatten each half into a disk about ½-inch thick, wrap tightly in plastic wrap, and refrigerate for at least 45 minutes (or up to overnight). This rest is essential — cold butter creates layers when baked.
- Prepare the filling: In a medium bowl, whisk together the eggs and heavy cream until smooth. Stir in the Dijon mustard, thyme, pepper, and crumbled Stilton. The cheese doesn't need to be fully incorporated; those pockets of blue-veined cheese are what you want throughout. Set aside at room temperature while the pastry chills.
- Roll and cut: On a lightly floured surface, roll one disk of dough into a square about 10 inches on each side, roughly ⅛-inch thick. Use a knife or pizza cutter to cut the square into nine equal squares (3x3 grid). Repeat with the second disk.
- Assemble: Brush the edges of each pastry square lightly with beaten egg (reserve any remaining for brushing tops later). Place about 1 tablespoon of filling in the center of each square, leaving a half-inch border around the edge. Fold opposite corners together to form triangles and press firmly along the folded edges to seal — I find it helps to crimp with my fingers so they don't open during baking.
- Bake: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange puffs about 2 inches apart, seam-side down. Brush tops lightly with remaining egg wash and sprinkle with flaky sea salt if desired. Bake for 22 to 25 minutes until golden brown and the pastry has puffed slightly.
- Cool: Transfer to a wire rack and let cool completely before serving — at least 30 minutes. The filling needs this time to set; warm puffs will be too soft to hold their shape.
Nutrition
Notes
I keep these on my regular rotation because they're elegant enough for guests but forgiving enough to make when you've had a long day. They travel well too — I've brought them to potlucks where people asked if I'd bought them from a bakery. The real trick is letting them cool completely before serving; the filling sets properly and you get that clean break when you pull one apart.