Cheese puff pastry sleeves

Ingredients

• 1 roll Ready‑made puff pastry (rectangular, about 250 g)
• 250 ml Whole cold milk
• 20 g Wheat flour (type 45)
• 10 g Cornstarch
• 100 g Spreadable cheese (Boursin or Boursin with herbs) (softened)
• 80 g Grated Gruyère
• ½ teaspoon Salt
• ¼ teaspoon Ground black pepper
• 1 unit Egg yolk (beaten with a little water for glazing)

Instructions

1. Prepare the light béchamel

   In a saucepan, combine the cold milk, flour and cornstarch. Whisk until smooth, then add the softened spreadable cheese, salt and pepper.

   Time: PT5M

2. Cook the béchamel

   Bring the saucepan to medium heat and cook while stirring constantly for 10 minutes, until the sauce thickens and coats the back of a spoon.

   Time: PT10M

   Temperature: medium

3. Add the grated cheese and cool

   Remove the saucepan from the heat, add the grated Gruyère, stir, then let cool for 5 minutes. Transfer the sauce to a piping bag.

   Time: PT5M

4. Prepare the puff pastry

   Unroll the puff pastry on a baking sheet lined with parchment paper. Cut it lengthwise into two strips.

   Time: PT2M

5. Fill and roll

   Using the piping bag, pipe a strip of cheese sauce along each pastry strip, leaving 2 cm free at the ends. Gently roll the pastry onto itself, then cut the roll into 5 cm sections. Brush the ends with the egg yolk and seal them by gently pressing with a fork.

   Time: PT5M

6. Glaze the sleeves

   Brush each sleeve with the remaining egg yolk. Optional: make light marks with a fork for a decorative effect.

   Time: PT2M

7. Bake

   Place the sheet in a pre‑heated oven at 180 °C (fan or conventional heat, bottom position) and bake for 20‑25 minutes, until the sleeves are golden and the pastry is flaky.

   Time: PT25M

   Temperature: 180°C

8. Rest and serve

   Remove the sleeves from the oven, let them warm for 5 minutes before arranging on a platter. Serve warm or at room temperature, accompanied by a green salad or soup.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Ready‑made puff pastry: shortcrust pastry, homemade pizza dough
• Instead of Whole cold milk: semi‑skimmed milk, almond milk (for lactose‑free version)
• Instead of Wheat flour (type 45): all‑purpose flour
• Instead of Cornstarch: potato starch
• Instead of Spreadable cheese (Boursin or Boursin with herbs): cream cheese, fresh cheese
• Instead of Grated Gruyère: Emmental, Comté
• Instead of Egg yolk: beaten whole egg, milk for vegan glaze

Equipment Needed

• Medium saucepan
• Whisk or hand mixer
• Piping bag (or cut zip‑lock bag)
• Baking sheet
• Parchment paper
• Oven
• Fork
• Chef’s knife

Critical Steps — Do Not Skip

• Thicken the béchamel properly (no lumps, no over‑boiling).
• Do not overfill the pastry to avoid spill‑over during baking.
• Seal the ends with egg yolk to ensure they are watertight.

Chef Tips from the Video

• Add a pinch of grated nutmeg to the béchamel for a subtle note.
• For a richer version, incorporate finely diced ham into the sauce before piping.
• Use perforated parchment (e.g., pizza‑style) for better air circulation and optimal flakiness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; puff pastry loses its flakiness.

Room temperature: Consume within 2 hours of baking.

Make-Ahead Tips

• Prepare the béchamel the day before and keep it refrigerated; gently reheat before using.
• The sleeves can be assembled ahead of time, covered with cling film and baked just before serving.