Hot Olive Cheese Puffs
A classic savory appetizer featuring pimento-stuffed green olives wrapped in a sharp cheddar cheese dough. These bite-sized puffs are baked until golden brown and are perfect for parties and holiday gatherings.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 5
- Difficulty
- Medium
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 113 gunsalted butter, softened
- 225 gsharp cheddar cheese, finely grated
- 120 gall-purpose flour
- 1 tspsweet paprika
- 0.25 tspsalt
- 1 pinchcayenne pepper(optional)
- 30 pcspimento-stuffed green olive, drained and patted dry
Equipment
large bowl · baking sheet · parchment paper · electric mixer · whisk · small bowl
The method
Step by step
- 1
Preheat your oven to 230°C (450°F) and line a baking sheet with parchment paper.
About 2 min
- 2
In a large bowl, use an electric mixer or a sturdy spoon to cream the softened butter until it is smooth.
About 2 min
- 3
Add the finely grated sharp cheddar cheese to the butter and beat until the mixture is light and well combined.
About 3 min
- 4
In a separate small bowl, whisk together the all-purpose flour, sweet paprika, salt, and optional cayenne pepper.
About 1 min
- 5
Gradually add the dry ingredients to the cheese mixture, mixing on low speed or by hand until a stiff dough forms.
About 2 min
Cook’s note: The dough will be quite firm; don't be afraid to use your hands to bring it together at the end.
- 6
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
About 1 min
Cook’s note: Chilling the dough makes it less sticky and much easier to wrap around the olives.
- 7
While the dough chills, ensure the olives are thoroughly drained and pat them completely dry with paper towels.
About 3 min
Cook’s note: A dry surface on the olive helps the dough adhere properly.
- 8
Take about a teaspoon of dough for each olive, flatten it in your palm, and wrap it around the olive, pinching the seams to seal it completely.
About 14 min
Cook’s note: Roll the wrapped olive between your palms to create a smooth, even ball.
- 9
Arrange the dough-wrapped olives on the prepared baking sheet, leaving a little space between each one.
About 2 min
- 10
Bake for 12 to 15 minutes, or until the puffs are golden brown and slightly crisp.
About 15 min
- 11
Let the puffs cool on the baking sheet for a few minutes before serving warm.
Cook’s note: They are best served warm but are also delicious at room temperature.
Keep it good
Unbaked puffs can be frozen on a baking sheet then stored in a freezer bag; baked puffs can be stored in an airtight container in the fridge.
To bake from frozen, place on a baking sheet and bake at 230°C (450°F) for 18-20 minutes; to reheat baked puffs, warm in a 180°C (350°F) oven for 5-7 minutes.
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