Return to Blog Home

Bourbon Beer Cheese Puffs

Posted to: Recipes by Donna Levy on Dec 31, 1969 Bourbon Beer Cheese Puffs fluff photo

Bourbon Beer Cheese Puffs

Yields 18 puffs

2      ounces   BOURBON  

8      ounces   SHARP CHEDDAR CHEESE,    shredded  

2      ounces   CREAM CHEESE  

1/4    cup   BEER  

1      teaspoon   PAPRIKA  

1      teaspoon   DIJON MUSTARD  

1      (17 ounce) package   FROZEN PUFF PASTRY,    thawed 

1      each   EGG,   beaten  

1      tablespoon   WATER 

Salt and Pepper to taste  


Cooking Instructions

Preheat the oven to 425.  Line a half sheet pan with parchment paper.

In a food processor, pulse the cheddar, cream cheese, beer, bourbon, paprika, and mustard until smooth, scraping the bowl occasionally.  Season to taste with salt and pepper.  Transfer to a large resealable plastic bag or piping bag. 

Unwrap and unfold the puff pastry sheets.  Cut each sheet into (9) 3‑inch squares.  Snip a 1/2‑inch hole in the corner of the bag containing the cheese mixture.  Pipe the cheese mixture onto one half of each pastry square, leaving a 1/2‑inch rim.

In a small bowl, beat the egg with 1 tablespoon water.  Brush the egg wash on the rim of a pastry square.  Fold the pastry in half to form a triangle, press the edges to seal and then press with the tines of a fork.  Repeat with the remaining pastries.  Transfer to the prepared pan, spacing 1/2 inch apart.  Brush the tops of the pastry with the egg wash.

Bake until golden brown, about 20 minutes.  Transfer to a wire rack to cool, leaving behind any cheese that may have oozed out of the pastry.  Serve warm or at room temperature.