Reuben Puffs
– Caraway Swiss Cheese Puffs filled with Reuben Salad

Caraway Swiss Cheese Puffs

2 C Milk
2 C Flour
1 T Caraway Seeds
1 t Salt
1/4 t Black Pepper
1/2 C Grated Swiss Cheese
7-8 Whole Eggs
4 T Butter


In a medium sauce pot bring to a simmer the milk, caraway, salt, pepper, & butter.  Add flour and stir to incorporate well.  Continue to simmer for a couple of minutes.  Take this mixture and place in a mixer with a paddle attachment and turn on low speed for 1/2 minutes.  Add eggs one at a time and make sure that each one is well incorporated before adding the next one.  Add Swiss Cheese and mix well.  Place mixture in a piping bag without a tip and pipe the dough to a small golf ball size onto baking sheets covered with parchment paper.  Push down the little peaks in the dough that form on the tops from piping.  Bake at 325 degrees in a convection oven for 15-22 minutes.  Let them cool and then cut them in half horizontal.  Finish by filling them with Reuben Salad (recipe below).

Reuben Filling

1/2 lb. Quality Sliced Corn Beef
1/4 C Sauerkraut
1/2 C Grated Swiss Cheese
Thousand Island Dressing


Dice the corn beef and mix in sauerkraut and Swiss Cheese.  Add just enough 1000 island dressing to moisten the salad.  Put Reuben Salad inside Caraway Swiss Cheese Puffs and serve.

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