Every good Southerner eats pimento cheese. The really good ones have their own recipe! I prefer not to mess with perfection and I buy mine. But I serve it whenever I can. It is delicious! If you have never had it, I encourage you to give it a try. Better yet, make some of my Pimento Cheese Puffs for your next party. All of your guests will fall in love with them! And, as usual, they are very easy to make.
I always keep puff pastry on hand. It’s so easy to use and versatile, plus, it tastes amazing! One of my favorite quick and easy appetizers is Pimento Cheese Puffs. There are truly only 2 ingredients….. store bought pimento cheese and frozen puff pastry. It’s more assembly than cooking.
Take your puff pastry out of the freezer and allow it to thaw for 15 minutes or so. Just enough so you can unfold it without breaking it. Each package usually comes with 2 sheets and I use both for this recipe. During this time, preheat your oven to 350 degrees.
Once you unfold the puff pastry, slather (that is a technical cooking term) the pimento cheese on one sheet. Make sure you spread it out evenly. I don’t recommend you allowing it to be more that ¼ inch thick, otherwise the top layer of pasty will slide off while it is baking. As you can see in my photos, my pastry was already scored into thirds so I just made a double decker. Either way will do.
Now, put the second sheet of puff pastry on top and press down lightly. Brush the top layer with a little egg wash if you wish. It will give the pastry that shiny surface when its cooked.
Cut the pastry and cheese into small squares and place them on a non-stick baking sheet. Or one that is greased. Make sure you leave space between them. The pastry puffs up, hence the name, “puff pastry”. Bake in the oven for 12-15 minutes. Keep an eye on them though. Puff pastry can burn quickly.
Allow them to cool slightly and then pile the puffs on a plate. Serve immediately because Pimento Cheese Puffs are best when they are warm and gooey.