Bourbon Beer Cheese Puffs

1. 1

   1.

2. 2

   Preheat the oven to 425F.

3. 3

   Line a half-sheet pan with parchment paper.

4. 4

   2.

5. 5

   In a food processor, pulse the cheddar, cream cheese, beer, bourbon, paprika, and mustard until smooth, scraping the bowl occasionally.

6. 6

   Season to taste with salt and pepper.

7. 7

   Transfer to a large resealable plastic bag.

8. 8

   3.

9. 9

   Unwrap and unfold the puff pastry sheets.

10. 10

    Cut each into 9 3-inch squares.

11. 11

    Snip a 1/2-inch hole in the corner of the bag with the cheese mixture.

12. 12

    Pipe the cheese mixture onto one half of each pastry square, leaving a 1/2-inch rim.

13. 13

    4.

14. 14

    In a small bowl, beat the egg with 1 tablespoon water.

15. 15

    Brush the egg wash on the rim of a pastry square.

16. 16

    Fold the pastry in half to form a triangle and press the edges to seal, then press with the tines of a fork.

17. 17

    Repeat with the remaining pastries.

18. 18

    Transfer to the prepared pan, spacing 1/2 inch apart.

19. 19

    Brush the tops of the pastry with the egg wash.

20. 20

    5.

21. 21

    Bake until golden brown, about 20 minutes.

22. 22

    Transfer to a wire rack to cool, leaving behind any cheese that may have oozed out of the pastry.

23. 23

    Serve warm or room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.