Mini Cheesy Puff Pastry Croissants (Easy Savory Bites)

Mini cheesy puff pastry croissants are such a simple little treat, yet they always feel special. In these mini croissants, the combination of butter, melty mozzarella, and fresh parsley gives them a lovely savory flavor.

If you enjoy puff pastry recipes, you'll love this sweet twist - air fryer apple pies filled with a buttery, caramelized apple filling.

📋Ingredients

You need these ingredients to make these quick and easy mini croissants:

Pre‑rolled puff pastry is my shortcut to perfect mini croissants - light, airy, and ready to cut straight from the packet. It saves so much time because there's no need to unroll or shape anything.

If you love this shortcut, you can use the same method to make jam‑filled triangles. Simply sandwich two pastry sheets with a thin layer of jam, then cut the pastry into triangles and bake until golden and flaky. It's the same easy base, just a sweet little twist. They're perfect for breakfast, brunch, afternoon tea, or a quick snack, just like pastry puff jam tarts!

If you're using a block or a sheet that isn't pre‑rolled, just roll it out gently with a rolling pin until it's even and thin. Once it's ready, you can slice and shape it the same way.

A small swipe of butter mixed with finely chopped parsley adds both richness and fresh flavor. The butter helps the puff pastry crisp into those gorgeous, flaky layers, while the parsley brings a bright, herby lift that balances all the buttery, cheesy goodness.

Mozzarella cheese melts into a soft, stretchy, cheesy center that makes every bite warm and comforting.

Egg wash gives the croissants that glossy, golden bakery-style finish. Feel free to skip it or swap with milk or butter.

See the recipe card for quantities.

👩‍🍳How to make mini cheesy puff pastry croissants?

Thaw the puff pastry according to the package instructions, keeping it chilled until you're ready to work with it. Meanwhile, melt the butter in a small bowl, then stir in the finely chopped parsley until well combined. Set it aside.

Remove the paper backing from the thawed puff pastry sheet and place it on a large sheet of parchment paper. Lightly brush the surface with the butter and parsley mixture, then sprinkle the shredded mozzarella evenly over it.

Cut the puff pastry sheet in half widthwise (from left to right), then slice each half into triangles. The number of triangles you end up with will depend on how small you want your mini croissants.

Starting from the wide end, gently roll each triangle towards the pointed end. Slightly curve the ends to give them a croissant shape.

Place the mini croissants on a lined baking tray. Brush the tops lightly with beaten egg.

Bake in a preheated oven until the pastry is puffed and golden brown, and the cheese is melted. Allow them to cool for a few minutes before serving. These cheesy mini puffs are especially delicious while still warm and flaky!

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