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Puff Pastry with Double Cream Brie and Semi-Dried Tomatoes

Puff Pastry with Double Cream Brie and Semi-Dried Tomatoes

Finger food at its finest - our recipe for Puff Pastry with soft and creamy white cheese and Semi-Dried Tomatoes is elegant as well as tasty. Brittle puff pastry and creamy cheese make the textures interesting, while dried tomatoes, garlic and herbs bring big flavours into these delightful little packages - easily made in minutes.

20 min 4 servings
Cheesy Sweet Cream


Puff pastry

  • 1 sheet puff pastry
  • 1 Castello® Double Cream Brie
  • 100 g semi-dried tomatoes
  • fresh thyme
  • salt
  • pepper

Sun-dried tomato Pesto

  • 100 g semi-dried tomatoes
  • 1 garlic clove
  • 3 sprigs thyme
  • 1 dl olive oil
  • 1 tbsp lemon juice
  • salt
  • pepper


1. Cut the puff pastry into 10 even-sized pieces and cut a whole Castello® Double Cream Brie into 10 wedges.

2. Place the cheese on the 10 pieces of puff pastry.

3. Add semi-dried tomatoes on top of the Castello® Double Cream Brie.

4. Season with salt and pepper and a bit of thyme.

5. Bake the puff pastry in the oven at 200°C for 12 minutes.

6. Blend all the ingredients for the pesto and serve with the puff pastry cheese bread.