Swiss Finger Sandwich Puffs

Use freshly shredded cheese rather than pre-shredded cheese. Pre-shredded cheese usually contains added starch to keep it from sticking together which can inhibit it from melting smoothly and evenly.

Make sure to beat the eggs in quickly after removing the dough from the heat to maintain the light texture.

Use an egg wash on the puffs before baking to create a browned and shiny finish.

Let the puffs cool before cutting to keep them from collapsing.

Try different herbs and spices in the dough for additional flavor, such as garlic powder or cayenne pepper.

Keep an eye on the baking process to make sure they don't over-bake, as they can quickly go from perfectly golden to burnt.

For a gourmet twist, add cooked and crumbled bacon to the dough before baking.

What are Swiss Finger Sandwich Puffs?

Swiss Finger Sandwich Puffs are light, airy pastries made with Swiss cheese that can be sliced open and filled with various savory fillings to create little sandwich bites.

What type of cheese can I use besides Swiss?

Other cheeses such as Gruyere, cheddar, or Monterey Jack can be used as substitutes for Swiss cheese.

Can I make the dough ahead of time?

It's best to prepare and bake the dough fresh, as it can lose its puffiness and texture if stored before baking.

Can I use whole wheat flour instead of all-purpose flour?

You can use whole wheat flour, but it may alter the texture and density of the puffs. Expect a denser outcome, as whole wheat flour absorbs more liquid.

What is the best way to store leftover puffs?

Store leftover puffs in an airtight container in the refrigerator for up to 3 days.

Can the puffs be frozen?

Yes, baked puffs can be frozen. Make sure they are completely cool, then store them in a freezer-safe container or bag for up to 2-3 months. Thaw overnight in the fridge before filling and serving.

What are some filling suggestions?

Some popular filling ideas include tuna salad, chicken salad, egg salad, ham salad, or even cream cheese and smoked salmon.

Can I make these puffs larger or smaller?

You can adjust the size of the puffs; just remember that baking time may vary according to their size. Larger puffs will need more time to make sure they are cooked through, while smaller ones will bake more quickly.

What if my puffs don't "puff"?

If the puffs do not puff up, it may be due to insufficient moisture in the dough or overcrowding on the baking sheet. Each puff needs room to expand.

Saucepan: To combine the butter and water over medium heat before adding the flour.

Measuring Cups and Spoons: For measuring the ingredients such as the water, flour, and Swiss cheese.

Spoon or Spatula: For mixing the ingredients to create the dough.

Baking Sheet: To place the dough puffs for baking. Greasing the baking sheet will help prevent the puffs from sticking.

Wire Rack: For cooling the puffs after they have been baked.

Sharp Knife: To carefully slice the baked puffs open for filling.

Tuna Salad: A classic combo - tuna salad inside those cheesy puffs brings a creamy texture that plays off the fluffiness of the pastry.

Roasted Red Pepper Hummus: The earthy flavors of roasted red pepper hummus balance the richness of the cheese puffs, while the smooth texture makes for easy spreading inside the puffs.

Prosciutto and Arugula: These fancy fillings add a nice salty bite and peppery freshness, which turns the dish into a gourmet treat.

Mediterranean Chicken Salad: This salad's aromatic herbs and subtle spices play well with the Swiss cheese.

Apple Chutney: A spoonful of sweet and tangy apple chutney adds a refreshing burst of flavor that cuts through the richness of the puffs, creating an intriguing sweet-savory combination.

Cranberry Brie Bites: Use the puffs to combine brie and cranberry sauce for a fun twist. The tangy sweetness of the cranberries balances the creamy, rich cheese.

Spinach and Artichoke Dip: Filling the puffs with a warm crock pot spinach and artichoke dip is a hearty option that combines beloved flavors and adds a gooey, cheesy element.