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Cheese Puffs Recipe

Cheese Puffs Recipe

"I found this recipe in one of my mother’s old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch YIELD:24 servings


  • 1 cup water
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 4 eggs
  • 1-1/4 cups shredded Gruyere or Swiss cheese
  • 1 tablespoon Dijon mustard
  • 1/4 cup grated Parmesan cheese


  • 1. In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard.
  • 2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold. Yield: 4 dozen.

Nutritional Facts

2 each: 68 calories, 4g fat (2g saturated fat), 45mg cholesterol, 120mg sodium, 4g carbohydrate (trace sugars, trace fiber), 4g protein

Reviews for Cheese Puffs

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Reviewed Dec. 29, 2013

"not a lot of flavor"

Reviewed Oct. 8, 2013

"Loved these! Made them for a tailgate party. They were gone in no time."

Reviewed Mar. 25, 2011

"I made these and I used grated cheddar and you can substitute with any cheese really (my sister in law used some blue cheese) They were a hit many asking "What are these?" in between bites and then helping themselves to more. They couldn't believe they were so simple to make!!"

Reviewed Apr. 22, 2010

"Love these. Perfect for a potluck appetizer."

Reviewed Dec. 30, 2009

"These were so bland! No one touched them."

Reviewed Dec. 12, 2009

"I just love these.I make them when ever I have a party."

Reviewed Apr. 29, 2009

"can these be made ahead of time?"

Reviewed Jan. 12, 2009

"Yum, yummy"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.