Rye Party Puffs

LynnLynn Boyd

A fun appetizer from a recipe I found in Taste of Home

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Makes 2 to 3 dozen
total time:
1 hr

Makes 2 to 3 dozen
total time:
1 hr
Makes 2 to 3 dozen
total time:
1 hr


  • 1 C. water
  • 1/2 c. butter or margarine
  • 1/2 c. all purpose flour
  • 1/2 c. rye flour
  • 2 teas. dried parsley flakes
  • 1/2 teas. garlic powder
  • 1/4 teas. salt
  • 4 large eggs
  • caraway seeds
Filling for puffs
  • 2 8 oz packages cream cheese - softened
  • 2 2 1/2 oz each packages cooked meat
  • 1/2 c. mayonaise
  • 1/4 c. sour cream
  • 2 Tbls. chopped chives
  • 2 Tbls. chopped onion
  • 1 teas. spiced or horseradish mustard
  • 1/8 teas. garlic powder
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In a heavy saucepan over medium heat bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once, stir until a ball forms. Remove from heat for 5 minutes. Beat eggs in one at a time. Drop batter by teaspoon on to greased cookie sheet 2 inches apart. Sprinkle with caraway seeds. Bake at 400 degrees for 18 to 20 minutes. Remove to wire racks and cut slit in puff to dry out inside.

Filling: Mix all ingredients together until smooth. If cream cheese is at room temperature this is much easier. Ham or corned beef makes excellent meat portion of the recipe. Cut top from puffs when they are cool. Place small amount of filling. Serve immediately

Recipe Notes

Edit note

These are fun. If time is limited use deli ham salad to fill

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