Mini cheese puffs: one leads to another, ready in 20 minutes!
If you’re looking for the ultimate idea to spice up your aperitif, the mini cheese puffs are the answer. This recipe is not just a culinary preparation, but a real ace up your sleeve for any occasion: whether it’s a birthday buffet, an impromptu dinner with friends, or simply a craving for a tasty snack in front of a movie.
The combination of three different cheeses — Parmesan, Pecorino, and Emmentaler — creates a deep and lingering aromatic profile, while Mediterranean herbs like rosemary and oregano release an irresistible aroma already during baking. The beauty of these snacks lies in their simplicity: no leavening needed, no professional equipment, just genuine ingredients that we often already have in the pantry. Making them at home allows you to control the quality of the oil and cheese, ensuring a much healthier and tastier result compared to industrial products rich in preservatives.
Remember that the “mini” size is fundamental: small bites bursting with flavor are much more inviting than oversized snacks. Additionally, the versatility of this recipe makes it suitable even for those with intolerances, as milk can be easily replaced with a lactose-free version or an unsweetened plant-based beverage, without altering the final result at all.
Here are more delicious appetizers:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 80 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 32.96 (Kcal)
- Carbohydrates 4.14 (g) of which sugars 0.17 (g)
- Proteins 1.15 (g)
- Fat 1.44 (g) of which saturated 0.46 (g)of which unsaturated 0.16 (g)
- Fibers 0.14 (g)
- Sodium 38.88 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 3 3/4 cups all-purpose flour
- 1/2 cup milk (also lactose-free)
- 5 tbsp extra virgin olive oil
- 1 oz pecorino cheese
- 1 oz grated parmesan cheese
- 2 1/2 oz emmentaler cheese
- 1 1/2 tsp instant yeast for savory preparations
- to taste salt
- to taste pepper
- to taste rosemary
- to taste oregano
Tools
- Worktop INOXLM Stainless Steel Worktop for Kneading Various Sizes for Kitchen, Bar and Restaurant (24×20 inches Fold 0.8 inches)
- Rolling Pin Faringdon Beech Wood Rolling Pin 15.7 inches
Steps for Mini Cheese Puffs
Preparation of Cheeses and Liquids
Dice the Emmentaler into cubes to be added to the dough.
Mix the liquids: In a large bowl, crack the 2 eggs and lightly beat them with a fork. Add the milk and extra virgin olive oil, mixing well until achieving a homogeneous emulsion.
Creating the Dough
Add the flavors: Combine the parmesan, pecorino, salt, pepper, and aromatic herbs (rosemary and oregano chopped), and finally the Emmentaler
Incorporate the dry ingredients: Sift the flour together with the instant yeast and add them gradually to the bowl.
Work the dough: Start mixing with a spoon and then switch to kneading with your hands on a floured worktop or in a mixer. You should obtain a smooth, soft, and non-sticky dough.
Note: If the dough is too dry, add a tablespoon of milk; if too sticky, a pinch of flour.
Forming the Puffs
Rolling: With the help of a rolling pin, roll out the dough on a sheet of parchment paper to a thickness of about 1/8-1/6 inch.
Cutting: Use a pastry wheel (smooth or fluted) or small cookie cutters. You can create:
Squares of 3/4 inch.
Triangles similar to small snacks.
Circles using a bottle cap or a small cookie cutter.
Finishing: Place the puffs on a baking sheet lined with parchment paper, spacing them slightly.
Baking
Oven: Preheat the oven (static) to 356°F.
Time: Bake for about 12-15 minutes. The puffs should be lightly golden on the surface.
Cooling: Once out of the oven, let them cool completely on a wire rack to make them crispier.
Storage, notes, tips for mini cheese puffs
For an extra aesthetic touch, before baking, you can brush the surface with a drop of milk and add some sesame seeds or poppy seeds. You can have fun personalizing the shapes using small cookie cutters or simply a pastry wheel to create elegant diamonds.
Spicy variant: Add a teaspoon of smoked paprika or a pinch of chili powder to the dough for a spicy note.
Aromatic seeds: Before baking, brush with a little milk and sprinkle with sesame, poppy, or cumin seeds.
Cheese substitution: If you don’t like pecorino, you can increase the amount of Parmesan; if you prefer a sweeter taste, use mild provolone instead of Emmentaler.
Rustic touch: Replace 3/4 cup of all-purpose flour with whole wheat flour for a more amber color and a more pronounced flavor.
They keep perfectly for 4-5 days, as long as they are stored in an airtight container (preferably glass or a tin box) once they have completely cooled. If they lose some crunchiness due to humidity, just put them in a hot oven at 302°F for 3 or 4 minutes to restore them as freshly baked.
FAQ (Questions and Answers)
Can I prepare the dough in advance?
Yes, you can prepare the dough and store it in the refrigerator, wrapped in cling film, for about 24 hours. However, since it contains instant yeast, it is advisable to roll out and bake it immediately for maximum crispness.
Can cheese puffs be frozen?
Absolutely yes. You can freeze them raw (already cut and placed on a tray) and bake them directly from frozen, increasing the cooking time by a couple of minutes. Alternatively, you can freeze them cooked and heat them as needed.
