Name: Cambozola & Pear Cupcake Puffs
Prep time: 20 min
Cook time: 29 min
Total time: 49 min
Yield: 12
Ingredients: For the Cambozola Cupcake; 1 sheet (14 ounces) frozen puff pastry, thawed; 1 batch of my Bourbon Caramelized Onions recipe; 1 tablespoon olive oil; 1 tablespoon butter; 1 Spanish or Vidalia onion; ½ teaspoon smoked salt; ½ teaspoon granulated sugar; 2 tablespoons bourbon; 1 teaspoon balsamic vinegar; 1 tablespoon olive oil; 1 tablespoon butter; 1 small d’anjou pear; 1 teaspoon lemon juice; 1 tablespoon fresh-picked thyme; ½ ounce Coppa cut into ¼” pieces; 4 ounces Cambozola cheese, cut into 12 (roughly 1-inch) cubes; 1 egg, lightly beaten, with a pinch of fine sea salt; Nonstick cooking spray for greasing the cupcake pan; Honey; Fresh picked thyme

Appetizers

Cambozola & Pear Cupcake Puffs

Author: Mary DiSomma

There are few things I love more than gathering around the table with family and friends, so of course we love game nights in my house. A few years ago, I discovered Rummikub and now it’s my personal game night favorite! And of course, no game night is complete without something warm and savory to nibble on between turns.

Enter this easy Cambozola cupcake puffs recipe—buttery pastry shells filled with caramelized onions, creamy Cambozola cheese, sweet pear, and a little coppa for a salty, savory bite. These little puffs look elegant, but they’re incredibly easy to make and even easier to love. I can tell you from experience—when I set these out, the platter is empty in a few minutes!

Ingredient Tips

Coppa, also known as capicola or capocollo, is a traditional Italian cured meat made from the pork shoulder or neck. Unlike ground meats such as salami, coppa is a whole-muscle charcuterie cut, prized for its beautiful marbling, rich flavor, and tender texture. It’s seasoned with salt and spices and then dry-cured in controlled conditions until it develops its signature taste. Best enjoyed thinly sliced, coppa goes wonderfully on charcuterie boards with cheese and olives, layered into sandwiches and wraps, or even tossed in a pasta dish.

Not quite. Brie and cambozola share a soft, creamy texture, but brie doesn’t have the blue mold cultures that give cambozola its earthy flavor. If brie is mild and buttery, cambozola takes it up a notch with some subtle sharpness.

Yes! The rind on cambozola is completely edible and adds extra flavor and texture to the cheese. It’s soft, delicate, and far less intense than the rind you’d find on many traditional blue cheeses.

Extra Tips

Make-ahead friendly.

You can assemble the puffs several hours ahead of time and reheat (see tip below) before serving.

Easy to reheat.

If you’ve got leftovers (unlikely!), just cover and warm at 375 °F for 15 minutes.

Balanced in flavor profile.

The salty Coppa, creamy Cambozola, sweet pear, and tangy bourbon caramelized onions all come together for the perfect bite.

Bourbon caramelized onions deserve their own spotlight.

Slow-cooked with butter, smoked salt, and a splash of bourbon, they bring sweetness, smokiness, and depth that make this recipe sing. If you’ve never added bourbon to caramelized onions before, trust me—it’s a game changer.

Bourbon Caramelized Onions➝

Like many cheeses, cambozola is rich and indulgent but also provides calcium and protein. Because it’s a triple-cream cheese, it’s higher in fat than brie or camembert, so think of it as a treat to enjoy in moderation—perfect for a special appetizer like this one.

Cambozola is sometimes described as a “gateway to blue cheese.” It has the creamy, buttery texture of Camembert but with delicate blue veining like gorgonzola. That means it’s much milder than traditional blue cheese, making it approachable for those who usually shy away from stronger cheeses.

Looking for other savory bites that impress without a ton of effort? Try these favorites from my kitchen!

Shrimp Crudo in Baby Gem Lettuce Boats➝

Easy Focaccia Caprese Skewers➝