These Rye Party Puff Appetizers are impressive to serve and delicious to eat. They do take some time to make, but they're worth every minute of preparation.
*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
It took me a long, long time to come up with a recipe that I wanted to share for this week's #SundaySupper theme of "tantalizing trays." I hemmed and I hawed and then I remember this recipe for Rye Party Puffs that I had made years and years ago when I hosted some sort of home party (it may have been Tupperware, and yes, I am dating myself here). I've not made them since, but they've always been in the back of my mind...
I've always been fascinated with choux pastry. The process of preparing it is simple (butter, water, flour, and then the beating in of eggs), and yet the bang you get for your buck as they bake in the oven is tremendous as they puff and expand to twice their size. Whether they're intended as a vessel for sweet or savory fillings, they are always impressive and always a star on a buffet table or a tantalizing tray.
I chose to fill my party puffs with a savory mixture of cream cheese, ham, Dijon mustard, and a touch of sweet pickle relish for a tangy surprise. But don't let that sway you from filling your puffs with whatever filling you choose. As I think of it now, a filling made of cream cheese, chopped corned beef, Swiss cheese, sauerkraut, etc. would make for a really, really fun and tasty Reuben Puff. *note to self *
RYE PARTY PUFFS {PRINT THIS RECIPE}
Yield: 3 dozen Prep Time: 15 minutes Bake Time: 20-22 minutes
For the puffs:
1 cup water
1 stick butter
1 ½ teaspoon caraway seeds
½ teaspoon garlic powder
½ teaspoon salt
½ cup all-purpose flour
½ cup rye flour
4 large eggs, at room temperature
For the filling:
12 ounces cream cheese (1 and ½ packages), softened to room temperature
¾ cup mayonnaise
¾ pound ham, finely chopped
2½ tablespoons Dijon mustard
2 tablespoons sweet pickle relish
pinch black pepper
To make the puffs:
-Preheat the oven to 400 degrees
-In a medium saucepan, heat the water and butter until simmering.
-Add the caraway seeds, garlic powder, and salt.
-Turn off the heat and using a wooden spoon, briskly stir in the flours until the mixture forms a ball.
-Set aside to cool for about 5 minutes.
-Once the mixture has cooled, beat in the eggs, one at a time, until smooth.
-Transfer the choux paste (dough) into a pastry bag that has been fitted with a large round pastry tip (Wilton 2A), or you can use two teaspoons, and pipe (or carefully drop) the choux paste onto 2 parchment-lined baking sheets, leaving about 1" - 1½" spacing between each puff. *Note - should you have any puffs with pointy tops, wet your finger and press them down lightly to prevent them from burning and to have them uniformly shaped.
-Bake in a preheated oven for approximately 20 minutes, or until they're completely puffed and lightly golden in color.
-Remove them from the oven and immediately pierce the side of each puff with a pairing knife to allow the steam to escape or else they'll collapse. Allow the puffs to cool completely.
-Using a serrated knife, gently cut the puffs in half and fill with your choice of filling.
-Once filled, place the tops back onto the filled puffs and refrigerate until ready to serve.
To make the filling:
-In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together all 6 ingredients until relatively smooth and creamy.
-Place the mixture into a pastry bag that has been fitted with the 2A pastry tip (or you can use two teaspoons) and carefully fill the bottom half of each puff with a nice big dollop of the filling.
-Place the top onto the filled puff and refrigerate until ready to serve.
I've taken some step-by-step photos while I was making these Rye Party Puffs to help you better understand the process. I hope you find them helpful:
Bring the water, butter, caraway, and garlic powder to a simmer on the stovetop. Use a wooden spoon to quickly incorporate the flours and form a ball.
Once the choux paste has cooled for about 5 minutes, beat in the eggs, one at a time to form until smooth.
Fill a piping bag with the choux paste mixture (or use two teaspoons) and pipe (or drop) about 1½" dollops of dough onto parchment-lined baking sheets. Use a wet finger to press down any pointy tips you may have before baking to prevent burning and create uniformly shaped puffs.
Bake until they're puffed and golden. Remove from the oven and immediately pierce the side of each puff with a paring knife to allow the steam to escape so the puffs don't collapse. Once completely cooled, use a serrated knife to gently cut the puffs in half so they're ready to be filled.
Mix all the ingredients for the filling together until smooth and relatively creamy. Fill a pastry bag with ham and cream cheese mixture (or use two teaspoons) and fill each puff bottom with a nice, big dollop of the filling. Place the top back on each puff and refrigerate until ready to serve.
Dawn says
I think you should change the name to "RENEE'S Rye Party Puffs." Sorry that Kathy is practicing her primal scream therapy in your comments.
Renee Goerger says
HaHaHa! I wish I would have thought of that earlier, Dawn. Who knew I'd have to protect myself in such a way by developing my own simple recipe. Guess I've learned a valuable lesson over this.
Linda Nordlund says
Renee, I would block a certain person. Even though you are my sis in law, I know you to be honest and very creative in the kitchen. A true artist with both the paint brush and in the kitchen.
Somebody is envious and you don't need to deal with that.
Renee Goerger says
Thank you, Linda!
Paula-bell'alimento says
What a great party appetizer.
Connie | URBAN BAKES says
I've actually always wanted to make this but haven't had the courage to do so. You definitely make it look so easy.
foody schmoody says
Wow this is a really different appetizer idea than what I usually see floating around. Sounds great.
Lauren says
rye is so underrated - I love it! These are totally awesome, and I love your idea to do little reuben puffs. 🙂
Susan says
Savory Choux sounds just lovely and I really like the idea of some corned beef in there!
Marjory @ Dinner-Mom says
These look fanstastic!
Ginny McMeans says
Oh, man! Those look great!
Lauren Kelly says
What a perfect appetizer, love it!
Kim (Feed Me, Seymour) says
I know what I'll be making for game day!
Brenda@SugarFreeMom says
A savory cream puff is a perfect little appetizer!
Heather Schmitt-Gonzalez says
These are beautiful, Renee - I'd have a hard time staying away from this tray. I love that you used rye in choux...I totally want to try that.
Nutmeg Nanny says
These puffs look great! You're such an awesome bread maker 🙂
Ala says
Gorgeous! I can't get over how lovely these would look on a platter--I love that you've shared this. Have a fantastic week!
Cindys Recipes and Writings says
I never tried different flour for puffs. These sound amazing!
Sarah Reid says
HoW brilliant! Never thought to make choux with rye flour
Shaina Wizov says
These look like sandwich cookies at first glance haha. Great little appetizers!
Paula says
Did some cleaning and re-organizing recently and came across the big round sectional Tupperware container for fruits and veggies. Forgot I had it and don't even know how old it is. It would look great filled with these lovely appetizers! Your puffs look light and airy and that dip sounds like it would be a party fav.
Jenny Hartin says
Perfect appetizer!
Bobbi Burleson says
Haha Tupperware.....ya I am dating myself as well. I think my Mom sold it for a while. These little puffs? Wow I need them ASAP!
Brianne @ Cupcakes & Kale Chips says
My hubby loves rye, so he would love these, And the reuben puff idea sounds amazing!
Jennifer Miller says
What a delightful appetizer!
Dorothy at Shockingly Delicious says
I have rye flour to use up. Printing this!
Liz Berg says
I'm a huge fan of cream puffs and often make gougeres for a party. I love your twist with the rye flour and delectable filling!
Renee says
Oh my goodness, Tupperware parties. That sure did bring back some memories. I think I would have enjoyed them a whole lot more had these tasty puffs been served. Yum!