Baked Provolone in Puff Pastry with Plum Chutney

Wisconsin Cheese Baked Provolone in Puff Pastry with Plum Chutney Recipe
Active Time
30 Minutes
(2 Cups Chutney)


Plum Chutney:

Puff Pastry:


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Provolone can be used in this recipe.


Plum Chutney:

  1. Heat oven to 425°F.
  2. Warm olive oil in a large ovenproof skillet over medium heat. Add the shallot, balsamic vinegar and brown sugar; cook and stir for 5-7 minutes or until shallot is tender. Remove from the heat. Add the plums, rosemary and salt; toss to combine.
  3. Bake for 30-35 minutes or until plums are tender, turning once. Transfer plum mixture to a bowl. Cool completely. Cover and refrigerate until serving.

Puff Pastry:

  1. Reduce oven temperature to 400°F.
  2. Unfold puff pastry on a parchment-lined baking sheet. Place provolone into the center of pastry. Top with 3 tablespoons chutney. Fold pastry edges up over filling. (Center will be uncovered.) Whisk egg and water; brush over pastry.
  3. Bake for 30-35 minutes or until pastry is golden brown. Cool slightly. Top with 1/4 cup chutney. Bake for 2-3 minutes longer or until chutney is warm. Serve with crackers and additional chutney.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Provolone is produced with similar techniques to mozzarella cheese, but provolone is always made with whole milk and has different cultures. This smoky version adds a unique and delicious counterpoint to the chutney's sweetness.

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