Homemade Cheese Puffs with Sesame Seeds and Honey

4.80 from 5 votes

Homemade Cheese Puffs with Sesame Seeds and Honey

These amazing Spanish cheese puffs with sesame seeds and honey are guaranteed to be a hit! Make them as an appetizer or part of a tapas feast for a wonderful taste of Spain.

Prep Time20

Cook Time10

Chilling Time30

Total Time1

Course: Tapa

Cuisine: Spanish

Diet: Vegetarian

Servings: servings

Calories: 224.92kcal

Author: Lauren Aloise

Ingredients

2 tablespoons sesame seeds plus extra for coating the puffs
⅔ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon sweet Spanish paprika
¼ teaspoon salt
2 eggs separated
3 ounces tetilla or another creamy cow's milk cheese grated
¼ cup cured Manchego cheese grated
olive oil for frying
honey for serving

US Customary - Metric

Instructions

Spread 2 tablespoons of sesame seeds on a foil-lined cookie sheet. Toast the sesame seeds by baking them at 350°F (175°C) until golden brown and fragrant, about 5-7 minutes.
Mix the flour, baking powder, paprika, and salt together in a medium-sized bowl.
In a separate bowl, beat the egg whites until stiff peaks form. If you lift the whisk from the egg whites, the tips should point straight up without curling.
Add the grated cheeses, egg yolks, toasted sesame seeds, and flour mixture to the egg whites and stir until well combined.
Drop the batter by spoonfuls onto a large foil-lined cookie sheet and refrigerate for at least 30 minutes.
Heat the oil until very hot, but not smoking. Test the temperature by frying a small piece of bread; it should quickly brown, but not burn.
Roll each cheese puff in the raw sesame seeds and then deep fry until they're golden brown, about 1-2 minutes each. Drain the cheese puffs on paper towels for about one minute to absorb excess oil.
Place the cheese puffs in a serving dish and drizzle honey on top until soaked through. Serve immediately and enjoy!

Notes

Can't find Spanish tetilla or Manchego? Substitute the tetilla with another soft cow's milk cheese like mozzarella, and swap the Manchego for another firm, aged cheese like Parmesan.

Grate the cheeses yourself for the best flavor and texture. Pre-grated cheese doesn't melt well, and often has a gritty texture.

Avoid over-beating the egg whites; stop when they hold stiff peaks but before they look dry.

Nutrition