thepioneerwoman
Pimento Cheese Puffs
These flaky pimento cheese puffs are made with cheddar, cream cheese, and store-bought puff pastry. They're a crowd-pleasing holiday appetizer or easy snack!
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●knife
📝 Preparation Steps
1
Preheat the oven to 400°F. Grease a 24-cup mini muffin pan with cooking spray.
Cooking spray, for the muffin pan
2
In a medium bowl, whisk together the cream cheese, flour, mayonnaise, adobo sauce, dijon, black pepper, and the egg white. Use a rubber spatula to fold in the cheddar, monterey jack, pimentos, and dill.
large egg, separated1
3
On a lightly floured surface, roll the puff pastry sheet into a 10-by-15-inch rectangle. Using a sharp knife, cut into twenty-four 2 ½-inch squares (cut 4 strips on the 10-inch side, then 6 strips on the 15-inch side).
4
Gently press the puff pastry squares into the prepared muffin cups, letting the corners hang over the sides. Use a fork to prick the bottom of each cup. Fill each cup with about 1 ½ teaspoons pimento cheese. Beat the egg yolk in a small bowl and brush the corners of the pastry with the egg wash. Refrigerate for ⏱️ 30 minutes or freeze for ⏱️ 15 minutes.
large egg, separated1
5
Bake the pimento cheese cups until puffed and golden, 22 to ⏱️ 25 minutes, turning the pan after ⏱️ 20 minutes. Allow to cool for ⏱️ 5 minutes before removing the puffs from the pan. Top each puff with a small sprig of dill. Serve warm or at room temperature.
Nutrition Facts
calories
126 Calories
fat Content
11 g
fiber Content
0 g
sugar Content
0 g
sodium Content
149 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
42 mg
carbohydrate Content
3 g
saturated Fat Content
4 g
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