Name: Bourbon Beer Cheese Puffs
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 1.5 Dozen
Ingredients: 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

Directions

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.

Bourbon Beer Cheese Puffs

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