Cheese and Bacon Puffs

A light and crispy pastry on the outside with the perfect blend of sharp cheddar cheese, crumbled bacon and a touch of cayenne pepper on the inside. It’s tasty and has versatility for any occasion.







  • ½ cup (1 stick) Challenge Butter
  • 2 Tablespoons finely chopped green onion
  • 1 cup water
  • 1 cup flour
  • ⅛ teaspoon cayenne pepper
  • 4 large eggs
  • 1 cup grated sharp cheddar cheese
  • 4 slices bacon, cooked crisp and crumbled


  • 1

    Preheat oven to 400°F.

  • 2

    In a 2-quart saucepan, sauté green onions in about 1 tablespoon of the butter over medium heat. Add remaining butter, water and cayenne pepper; bring mixture to a boil.

  • 3

    Remove from heat and stir in all the flour at one time, using a wooden spoon. Beat vigorously.

  • 4

    Return to heat and cook over low heat until the mixture forms a thick ball that pulls away from the sides of the pan. Remove from heat.

  • 4

    Add eggs one at a time, stirring mixture until the egg is completely absorbed before adding the next. Stir in cheddar cheese and bacon.

  • 5

    Using two teaspoons (piping mixture through a pastry bag is another option), form teaspoon-sized mounds of pastry about 1¼ inch apart on a lightly greased or parchment lined cookie sheet.

  • 6

    Bake 15-20 minutes or until puffed and golden brown. Cool on wire racks. Yields 5 dozen puffs.


  • !

    Baked puffs can be thoroughly cooled, wrapped airtight and frozen; reheat about 5 minutes in a 400°F oven.

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