Bourbon Beer Cheese Puffs

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   1.

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   Preheat the oven to 425F.

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   Line a half-sheet pan with parchment paper.

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   2.

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

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   Season to taste with salt and pepper.

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   Transfer to a large resealable plastic bag.

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   3.

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   Unwrap and unfold the puff pastry sheets.

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    Cut each into 9 3-inch squares.

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

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

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    4.

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

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

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

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    Repeat with the remaining pastries.

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

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    Brush the tops of the pastry with the egg wash.

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    5.

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    Bake until golden brown, about 20 minutes.

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

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    Serve warm or room temperature.

* Per serving · 4 servings · Values may vary.