Corn Cheese Puff Pastry Bites

‘Tis the season for puff pastry.. everything. Pre-made puff pastry just makes everything feel kinda fancy without requiring (actually, require less) any additional effort. This one is filled with Korean-style corn cheese which is soo rich and yummy, and made with just 4 key ingredients. You could also add in some gochugaru or diced bell peppers. I drizzled with a gochujang sauce but to speed things up, sriracha also works! Or just an extra drizzle of mayo if you want to keep these kid-friendly.

The only pro tip I have here is — don’t forget to defrost the puff pastry!! But if you do., microwaving for 15 seconds and then unraveling and re-raveling and microwaving at 5-10 second intervals until mostly softened helped.

for the bites, i used:

• 1 sheet of puff pastry, defrosted
• 1 15 oz. can sweet corn (or ~1 cup fresh/frozen corn)
• 1/2 cup kewpie mayo
• 1/2 cup mozzarella
• 1 scallion, thinly sliced (save a few pinches to use as garnish)
• pinch of salt
• 1 egg, beaten

gochujang drizzle (mix together):

• 1/2 tbsp gochujang
• 1 tsp honey
• 1/2 tsp soy sauce
• 1/2-1 tbsp water to dilute

to make:

• mix together corn, mayo, mozzarella, and scallions, set aside
• spray the insides of your muffin tin with oil
• roll out puff pastry sheet as much as you can and cut into 12 squares
• stretch out the individual squares and press them into the bottom and sides of the muffin tin
• brush with egg wash and bake at 375F for 10 minutes
• remove from oven, and press the bottoms of the puff pastry gently with a spoon to flatten
• fill with corn cheese mixture, topping with a little extra mozzarella on top, and bake for another 10 minutes, broil on high for 1-2 minutes to help it achieve the cheese browning on top
• drizzle with gochujang sauce or sriracha, and top with scallions! if you like it even more creamy, you can also add an extra drizzle of kewpie.