Is there any food combination better than bacon and cheese? If you want an appetizer that will have everyone wanting seconds (and thirds), look no further. These amazing little puffs pack big, bold flavour into one tasty bite: light and flaky choux pastry is filled with a mouth-watering dip that combines Pepper Jack and Parmesan with crispy bacon. Feel free to serve this dip on the side and allow your guests to dip right in!

Prep Time: 15 minutes
Cook Time: 40 minutes
Makes: 60 bites

cheesy bacon puff pastry bites


Choux Pastry:
1 cup all-purpose flour
Pinch salt
3/4 cup water
6 tbsp unsalted butter
4 eggs

Cheesy Bacon Dip:
7 slices bacon
1/4 cup chopped onion
1 clove garlic, minced
2 cups shredded Pepper Jack cheese
1 cup shredded Parmesan cheese
1 cup mayonnaise


Choux Pastry:
1. Preheat oven to 450°F. Line 2 large baking sheets with parchment paper. Sift flour with salt, set aside.
2. Bring water and butter to a boil in a saucepan set over medium-high heat. Remove saucepan from heat. Using a wooden spoon, stir in flour mixture. Cook, stirring constantly, set over medium heat until mixture forms a ball and coats the pan with a thin film.
3. Transfer to stand mixer bowl. Mix with paddle attachment until cool. Beat in eggs, one at a time, mixing well after each addition. Continue beating until dough is shiny and smooth.
4. Spoon into piping bag fitted with 1/4-inch (6 mm) plain tip. Pipe 1-inch (25 cm) rounds, 2-inches (50 cm) apart onto prepared pans.
5. Bake for 10 to 15 minutes or until puffed and lightly golden. Reduce heat to 350°F, continue to bake for 10 minutes or until golden brown. Turn oven off and let the choux puffs cool for 10 minutes. Remove from oven and let cool completely.

Cheesy Bacon Dip:
1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Heat a large skillet set over medium heat. Cook bacon for 8 to 10 minutes or until crisp. Drain on a paper-towel lined plate. Cool completely and crumble.
2. In the same skillet, set over medium heat, cook onion and garlic for 2 minutes or until softened. Let cool completely. Stir onion mixture with bacon, Pepper Jack cheese, Parmesan cheese and mayonnaise until combined.
3. Split the puffs and fill each with 1 tsp (5 mL) dip. Arrange on prepared pans. Bake for 10 minutes or until filling heats through and cheese is melted. Serve warm.

Notes: Pepper Jack is Monterey Jack cheese flavoured with jalapeno peppers. Substitute Havarti cheese spiced with jalapeno if you like.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. 

Amanda Riva is part of the Blog Network family.