From the NWTC Kitchen: Boursin Stuffed Puff Pastry

Boursin Stuffed Puff Pastry

Submitted by Chef David Crawford, NWTC Culinary Specialist Instructor

  • 1 jar onion jam

  • 4 Pieces bacon, cut into 1 inch pieces

  • 1-9x9 sheet of puff pastry Boursin Stuffed Puff Pastry

  • 5oz wheel Garlic and Fine Herbs Boursin cheese 

  • 1 egg, beaten (for washing pastries)


  1. Preheat oven to 350 degrees F.

  2. Put a medium saucepan on the stove over high heat. Cut the bacon into 1 inch squares. Place

    the bacon into the pan and cook until done.

  3. Spread a sheet of puff pastry out on a clean, lightly floured surface. Cut the Puff Pastry into 9


  4. Assembly: Place two pieces of the cooked bacon on each piece of pastry. Scoop a small amount of Onion Jam on the bacon. Place a piece of Boursin Cheese on top Onion Jam. Carefully fold the edges of the puff pastry over the cheese. Squeeze the edges of the pastry together then carefully flip the pastry over, so the smooth surface of the pastry is facing up. Gently take the pastry and put it on a sheet tray lined with parchment paper.

  5. When all the pastries are on the sheet tray, take a pastry brush, and lightly brush egg wash on the top and sides of each pastry. This will give the pastry a shine when it comes out of the oven.

  6. Bake the pastries until the puff pastry is a golden brown. This should take about 15 minutes, but check periodically on the baking process. When the pastries are golden brown, remove from the oven, and allow them to cool 3-5 minutes on a cooling rack. Serve warm.