Easy Cheese Puffs

by Sabrina Snyder

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6 Comments

4 from 2 votes
10 Servings
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
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Easy Cheese Puffs are the ultimate, savory snack or party appetizer. They’re airy, cheesy, light, and packed with flavor!

The next time you’re hosting a holiday party or game night, these delicious Cheese Puffs are the perfect Appetizer. For other amazing finger food recipes try my Garlic Bread Meatballs and Bacon Wrapped Water Chestnuts.

Sabrina’s Easy Cheese Puffs Recipe

Because a batch of these Cheese Puffs comes together in 30 minutes, they’re perfect for a last-minute party appetizer. Whether it’s for a family get-together, fancy holiday party, or game day, these are quick and crowd-pleasing. The savory puffs are truly as easy as it gets, and each bite is light, airy cheese heaven. Put them out with other party favorites like Shrimp Cocktail and Buffalo Chicken Dip for a spread that’s guaranteed to impress.

Dinner, then Dessert

Easy Cheese Puffs Recipe

Easy Cheese Puffs are the ultimate, savory snack or party appetizer. They're airy, cheesy, light, and packed with flavor!
Yield 10 Servings
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Baked savory pastry puffs with cheddar.
PrintRate

Ingredients
 

  • 1/2 cup water
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter , diced
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1 cup flour
  • 3 large eggs , room temperature
  • 1 cup cheddar cheese , grated
  • 1/2 cup grated mozzarella cheese

Instructions

  • Preheat the oven to 400 degrees.
  • In a medium pot add the water, milk, butter, sugar, salt, and paprika on low heat until butter is completely melted.
  • Raise heat to medium and bring to a simmer.
  • Turn off the heat and whisk in the flour until completely combined.
  • Turn the heat back onto medium and keep whisking the mixture for 1 minute. Some of the mixture will dry onto the bottom of the pan, do not scrape up the dried part or it will make the batter less smooth.
  • Add the mixture to a stand mixer with a paddle attachment on medium speed for 1 minute to cool the mixture.
  • Add in one egg at a time waiting until it is well blended in before adding the next one.
  • When the eggs are added, add in the cheddar cheese and mozzarella cheese.
  • Using a 2 tablespoon sized scoop, scoop the batter onto the baking sheet, 1” apart.
  • Bake one sheet at a time or use multiple ovens, keeping the batter in the refrigerator until ready to scoop and bake.
  • Place the baking sheet in the oven, then VERY IMPORTANTLY, reduce the heat as soon as you put it in to 375 degrees.
  • Bake for 20-22 minutes until golden brown.

Nutrition

Calories: 205kcal | Carbohydrates: 11g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 93mg | Sodium: 335mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 547IU | Vitamin C: 0.001mg | Calcium: 109mg | Iron: 1mg

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Collage with cheese puffs on a wire rack

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Just what I was looking for….except I want heat. I have Carolina Reaper cheese….i am hoping it won’t ruin the recipe to use a different cheese?
    S. Gilliam

    Reply

    1. I don’t think it will, but I haven’t tried a spicy cheese. Please let me know how it turns out.

      Reply

  2. I’m anxious to try these but would like to know if the dough can be refrigerated for a day or so if necessary.

    Love your recipes. I h you tried several and they all have turned out great Thanks!

    Reply