Puff Pastry Grilled Cheese Recipe (Flaky and Golden)

Flaky puff pastry grilled cheese with sharp cheddar, mozzarella or Gruyere, Dijon, and egg wash baked until golden and crisp.

Scale

1 sheet frozen puff pastry, thawed but still cold

1 tablespoon all-purpose flour, for dusting

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella or Gruyere cheese

1 tablespoon Dijon mustard or softened butter

1 large egg, beaten

1 teaspoon water

1/4 teaspoon garlic powder, optional

Black pepper, to taste

Flaky salt or chopped chives, optional for serving

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Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Lightly dust the counter with flour and unfold the cold puff pastry.
Cut the pastry into 4 equal rectangles, or 8 smaller rectangles for closed hand pies.
Spread a thin layer of Dijon mustard or softened butter on half of the pastry pieces, leaving a small border.
Add cheddar, mozzarella or Gruyere, garlic powder if using, and black pepper.
Top with the remaining pastry pieces and press the edges with a fork to seal.
Whisk the egg with water, then brush the tops lightly with egg wash.
Bake for 16 to 20 minutes, until the pastry is deeply golden, puffed, and crisp.
Rest for 3 to 5 minutes before cutting so the cheese settles without leaking out.

Keep the puff pastry cold and do not overfill it. If the dough softens during assembly, chill it for 10 minutes before baking.

Reheat leftovers in the oven or air fryer so the pastry becomes crisp again.