Recipe courtesy of Maker's Mark

Bourbon Beer Cheese Puffs

  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 1.5 Dozen
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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. 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.
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