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Rye Party Puffs

I can't go anywhere without taking along my puffs. They're pretty enough for a wedding reception yet hearty enough to snack on while the gang is watching football on television. A platter of these will disappear even with a small group. —Kelly Williams, La Porte, Indiana
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    4-1/2 dozen


  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1/2 cup rye flour
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • Caraway seeds
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 packages (2 ounces each) thinly sliced deli corned beef, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons minced chives
  • 2 tablespoons diced onion
  • 1 teaspoon spicy brown or horseradish mustard
  • 1/8 teaspoon garlic powder
  • 10 small pimiento-stuffed olives, chopped


  • Preheat oven to 400°. In a large saucepan over medium heat, bring water and butter to a boil. Add the flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
  • Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake until golden brown, 18-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
  • In a large bowl, combine the first 8 filling ingredients. Stir in olives. Split puffs; add filling.
Nutrition Facts
1 appetizer: 78 calories, 7g fat (3g saturated fat), 29mg cholesterol, 108mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.
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Average Rating:
  • Marcie
    Nov 18, 2019

    I've made these for years and it's a favorite of mine. For those who don't care for rye, you can make these with white flour as well. I typically double the filling and make one batch of rye and one white to please everyone.

  • Martha
    Dec 18, 2018

    These are quite labor-intensive and taste rather bland. The caraway seeds ended up everywhere; next time I would incorporate them into the filling. There is way too much cream cheese in the filling, and we couldn't taste the dried beef/corned beef or the rye at all. These need more seasonings to give them a kick.

  • sgronholz
    Dec 20, 2017

    What a delicious recipe! I made half the recipe for a small family gathering and everyone thought they were great. I will definitely be making these again!

  • JudoMomof4
    Mar 21, 2015

    absolutely delicious!

  • puffybloomers
    Aug 27, 2014

    these are really good. not the best appetizer i've ever made but good

  • golfergeneva
    Sep 6, 2013

    I liked the ingredients in this recipe but was pressed for time so I made the filling and it was spread on party rye bread!!! Everyone enjoyed this appetizer and had lots of requests for recipe....

  • stenczar
    Jun 15, 2013

    Followed the recipe exactly and got a thumbs up from 5 taste testers. I personally think I would double the corned beef next time.

  • bandymandy
    Jun 15, 2012

    The puffs are really great. Next time I will try more meat as I thought the filling flavor was a bit bland

  • violet_marie
    Mar 17, 2012

    if i take these to a party i had better come with plenty of copies of the recipe. only thing i have changed is to go easy on the amount of filling. any leftover goes great on crackers, etc.

  • Cookiemaster13
    Mar 17, 2012

    Fantastic - I only used one 8 oz cream cheese. I substituted the mustard for Dijon & added 2 oz of extra meat. Wonderful. Can't wait to make it again!