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Corn Cheese Puff Pastry Tarts

Creamy and cheesy Korean corn cheese baked in flaky sesame coated puff pastry tarts!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 pastries
Author Olivia Lam

Ingredients

  • ½ cup Cream Cheese (at room temperature)
  • ¼ cup Mayo
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper
  • ½ tsp Granulated Sugar
  • 1 ¼ cup Frozen Corn (thawed) or Canned Corn (drained_
  • 1 cup Grated Mozzarella
  • 1 Box (2 sheets) Puff Pastry Sheets Thawed (thawed)
  • 1 Egg Wash (1 egg beaten with 1 tbsp milk)
  • 1 tbsp White Sesame Seeds
  • 2 tbsp Chopped Chives (for garnish)

Instructions

  • Preheat the oven to 400˚F. Line a few baking sheets with parchment paper.
  • Add the cream cheese, mayo, salt, black pepper, and granulated sugar into a bowl. Mix until everything is well combined. Gently fold in the corn and mozzarella.
  • Place the puff pastry sheets onto a cutting board. Follow the seams on each of the pastry sheets and cut 3 strips. Then cut them in half so that you have a total of 12 rectangles (6 rectangles from each sheet).
  • Use a knife to score a ¼ inch border around the edge, making sure to not cut all the way through. Then prick the center of the rectangles with a fork. Fill them with about 2 tablespoons of the corn filling.
  • Use a pastry brush to coat the edges of the pastries with the egg wash. Sprinkle the sesame seeds around the edges of the pastries. Bake them for 16-18 minutes until golden brown and flaky. Garnish with a sprinkle of chives on top and enjoy!