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Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.

Cut the thawed puff pastry sheet into 24 even squares. Slice each mozzarella string cheese stick into five bite-sized pieces.

In a small bowl, combine the paprika, oregano, Cajun spice, and black pepper to create the condiment mixture. In another small bowl, mix the all-purpose flour and water to form a paste for sealing.

Coat the sliced mozzarella pieces with the condiment mixture.

Place a small mound of shredded mozzarella (if using) in the center of each pastry square. Then, place one piece of the coated mozzarella stick on top of the shredded mozzarella.

Carefully wrap the pastry around the cheese, bringing the corners together. Use a small amount of the flour and water paste to thoroughly seal the edges, forming a tight ball. Ensure no cheese is exposed to prevent oozing during baking. Alternatively, for a rectangular shape, seal three sides securely with the paste.

Arrange the sealed pastry balls on the prepared baking sheet. Brush the tops of the pastry balls evenly with the beaten egg.

Bake for 15 minutes, or until the puffs are golden brown and well-puffed.

While the puffs are baking, melt the butter in a small microwave-safe bowl. Stir in the finely minced garlic and 1 teaspoon of the dried parsley.

Once baked, transfer the hot puffs to a large bowl. Gently toss them with the garlic butter mixture, the remaining 1 teaspoon of dried parsley, and the freshly grated Parmesan cheese until evenly coated.

Serve warm with ketchup or your favorite dipping sauce.


Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.

Cut the thawed puff pastry sheet into 24 even squares. Slice each mozzarella string cheese stick into five bite-sized pieces.

In a small bowl, combine the paprika, oregano, Cajun spice, and black pepper to create the condiment mixture. In another small bowl, mix the all-purpose flour and water to form a paste for sealing.

Coat the sliced mozzarella pieces with the condiment mixture.

Place a small mound of shredded mozzarella (if using) in the center of each pastry square. Then, place one piece of the coated mozzarella stick on top of the shredded mozzarella.

Carefully wrap the pastry around the cheese, bringing the corners together. Use a small amount of the flour and water paste to thoroughly seal the edges, forming a tight ball. Ensure no cheese is exposed to prevent oozing during baking. Alternatively, for a rectangular shape, seal three sides securely with the paste.

Arrange the sealed pastry balls on the prepared baking sheet. Brush the tops of the pastry balls evenly with the beaten egg.

Bake for 15 minutes, or until the puffs are golden brown and well-puffed.

While the puffs are baking, melt the butter in a small microwave-safe bowl. Stir in the finely minced garlic and 1 teaspoon of the dried parsley.

Once baked, transfer the hot puffs to a large bowl. Gently toss them with the garlic butter mixture, the remaining 1 teaspoon of dried parsley, and the freshly grated Parmesan cheese until evenly coated.

Serve warm with ketchup or your favorite dipping sauce.
