Dilly Cheese Puffs

4.50 avg. rating (87% score) - 6 votes

Dilly Cheese Puffs

Serve these quick and tasty cheese puffs hot from the oven or cooled to room temperature. Store leftovers in the refrigerator.

Yield: 3 to 5 dozen, depending on size.


  • 5 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried dill
  • 1 cup water
  • 1 cup all-purpose flour
  • 1 cup grated Swiss or cheddar cheese
  • 5 large eggs at room temperature


Preheat the oven to 425 degrees F. In a medium saucepan, combine butter, salt, pepper, dill, and water. Bring to a boil and stir until the butter melts. Reduce heat to low, and add flour all at once. Cook over low heat, beating constantly with a wooden spoon for about 1 minute, until the pudding-like mixture pulls away from the sides of the pan.

Remove from heat, add cheese to pan, and beat with the wooden spoon until well blended. Add 4 of the eggs, one at a time, beating each into the mixture until well blended. Continue beating until the mixture is shiny and smooth.

Drop batter by half teaspoons (for bite-size puffs) or heaping teaspoons (for larger puffs) onto a lightly greased cookie sheet. Beat remaining egg with 1 teaspoon water and use to brush tops of puffs. Bake in upper third of the oven for approximately 15 minutes or until puffs are doubled in size and golden.

  • Anonymous

    I’ve made this recipe twice, the first time using Swiss and the second using Asiago cheese.
    I fill the puffs with a shrimp mousse. For the filling I use a can of tiny shrimp, rinsed and drained. Beat with an electric mixer with 8-ounce softened cream cheese, a dash of garlic salt, a squirt of lemon juice and lightened with mayonaise until fluffy. I used a pastry bag and poked a hole in the side of the puff to fill each one. They were a huge hit.


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