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.
  • 5
    Add eggs one at a time, stirring mixture until the egg is completely absorbed before adding the next. Stir in cheddar cheese and bacon.
  • 6
    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.
  • 7
    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.