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Yields:
8 - 12 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 10 mins
If you know me, you know I have a lifelong love affair with pimento cheese. I’ll take it any way I can get it—baked into crackers, slathered on sandwiches like this chicken BLT, melted over burgers—and now, baked into these irresistible pimento cheese puffs. They’re flaky, cheesy, and packed with the creamy, tangy, slightly smoky flavor that makes pimento cheese so hard to resist.
This recipe takes everything I love about the classic cheese spread and turns it into a warm, golden, two-bite treat. The filling is a mix of sharp cheddar, monterey jack, cream cheese, and diced pimentos, with just a hint of adobo sauce for smokiness and dijon mustard for tang. It’s spooned into little cups of puff pastry that crisp up perfectly in the oven. The result is a snack that’s rich, savory, and melt-in-your-mouth delicious.
These pimento cheese puffs are a total crowd-pleaser for any occasion—from a casual weekend snack to a festive holiday appetizer. They look fancy enough for a party but are simple enough to whip up anytime, thanks to the convenience of frozen puff pastry! Serve them warm with a sprinkle of fresh dill and watch them disappear fast. Whether you’re a die-hard pimento cheese fan like me or just discovering its charms, this recipe is the ultimate ode to one of my favorite flavors on earth.
Can you make pimento cheese puffs ahead of time?
You sure can! Let the baked puffs cool completely, then transfer them to an airtight container. Store them in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, place the puffs on a parchment-lined baking sheet and warm in a 325°F oven for about 10 minutes until heated through and re-crisped.
How do you keep puff pastry from getting soggy?
Make sure to chill the filled pastry before baking. This keeps the butter firm and prevents it from melting too quickly. This helps the layers puff properly and stay crisp. And don’t overfill the cups; a teaspoon and a half or so of filling is just right.
What herbs make the best garnish for pimento cheese?
Dill is a classic garnish for pimento cheese because its bright flavor cuts through the richness of the spread. If you don't have dill (or aren't a fan), try chives, parsley, or thyme—they all complement the creamy pimento filling and add freshness.
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Ingredients
- Cooking spray, for the muffin pan
- 1 oz. cream cheese, at room temperature
- 2 tsp. all-purpose flour, plus more for dusting
- 2 Tbsp. mayonnaise
- 1 tsp. adobo sauce from canned chipotles in adobo
- 1 tsp. dijon mustard
- 1/4 tsp. black pepper
- 1 large egg, separated
- 1/2 cup grated sharp cheddar cheese (about 2 ounces)
- 1/2 cup grated monterey jack or mozzarella cheese (about 2 ounces)
- 2 Tbsp. diced pimentos, drained
- 1 tsp. chopped fresh dill, plus more for garnish
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
Directions
- Step 1Preheat the oven to 400°F. Grease a 24-cup mini muffin pan with cooking spray.
- Step 2In 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.
- Step 3On 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).
- Step 4Gently 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.
- Step 5Bake 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.
Tip: The filled, unbaked puff pastry cups can be prepared ahead of time and frozen for up to 3 months. Allow them to freeze completely for at least 4 hours before popping them out of the muffin tin, then transfer them to a zip-top freezer bag or airtight container. When ready to bake, return the frozen puffs to the prepared muffin tin and thaw overnight in the refrigerator. Bake as directed, adding a few extra minutes if needed.
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