Bourbon Beer Cheese Puffs Recipe

These aren’t your average cheese puffs! When you add beer and Makers Mark in the ingredients you end up with something truly magical.  These would be a delicious appetizer to your meal or cocktail party hors d’oeuvre to pass around. Anyway you serve them, they will be gone in a flash so we recommend making a double batch to have enough to go around! You can also pair these with a Bourbon Sweet Tea or Bourbon Slush…yum!

8 ounces sharp yellow cheddar cheese, grated (2½ cups)
2 ounces cream cheese
¼ cup beer, preferably bourbon ale
2 tablespoons Maker’s Mark® Bourbon
1 teaspoon hot paprika
1 teaspoon mustard, preferably beer mustard
Kosher salt and freshly ground black pepper
1 (17-ounce) package frozen puff pastry, thawed
1 large egg, beaten

1. Preheat the oven to 425°F. Line a half-sheet pan with parchment paper.

2. 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.

3. Unwrap and unfold the puff pastry sheets. Cut each into 9 3-inch squares. Snip a 1/2-inch hole in the corner of the bag with the cheese mixture. Pipe the cheese mixture onto one half of each pastry square, leaving a ½-inch rim.

4. 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 and press the edges to seal, then press with the tines of a fork. Repeat with the remaining pastries. Transfer to the prepared pan, spacing ½ inch apart. Brush the tops of the pastry with the egg wash.

5. 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 room temperature.

Sponsor recipe courtesy of Maker’s Mark® Bourbon

Source Food Network

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