Georgian Cheese Pastries

These bite-sized cheese pastries are inspired by the cheese-bread tradition of the Republic of Georgia, where cheese-filled dough is a national obsession. A buttery, flaky pastry shell holds a three-cheese filling of Muenster, cheddar, and Parmesan, brightened with fresh parsley, chives, and mint.

The pastry dough uses cream of tartar alongside cold butter and ice water, which creates an exceptionally tender, flaky shell that shatters when you bite into it. Pulsing the butter into the flour until coarse meal forms is the key step. Stop before the butter disappears completely, because those visible butter flecks create the flaky layers.

Mint in the cheese filling is the Georgian touch. It lifts the richness of three cheeses and adds an unexpected herbal freshness that most Western cheese pastries lack.

Kitchen Tips

• Chill the dough for at least an hour before rolling. Cold dough rolls evenly and the butter stays in distinct layers for maximum flakiness.
• Pleat the edges of each circle before pressing into muffin tins. This gives the pastry enough structure to hold the filling without collapsing.
• Fill level, not heaped. Overfilled pastries bubble over and stick to the muffin tin.
• These can be assembled up to 3 hours ahead and refrigerated before baking.

Variations

• Use feta cheese in place of Muenster for a more traditional Georgian flavor.
• Add a pinch of red pepper flakes to the filling for a subtle heat.
• Bake in mini muffin tins for a smaller, two-bite appetizer size.