Cheese Puffs Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Cheese Dishes · Cooking Club · Muffins, Pastries, Scones

Photo of Cheese Puffs recipe

Cheese Puffs

From Dorothy McNett's recipes at Cabernet Sauvignon, Merlot, Sauvignon Blanc all work well with this taste combination

for the pastry:
2/3 cup all-purpose unbleached flour
1/8 teaspoon sea salt
1/8 teaspoon cayenne
1/4 cup shredded sharp Cheddar
1/4 cup butter
2/3 cup water
2 eggs, beaten

for the filling:
1/2 cup Stilton or other blue cheese, room temperature
2-3 walnuts, chopped coarsely
1 tablespoon port or sherry
1-2 teaspoons chutney
mint sprigs for garnish

Whisk together flour, salt, and cayenne in a bowl. Mix in cheese. Put butter and water in a saucepan and bring to a boil. Remove from heat and immediately beat in flour mixture all at once. Return to low heat and beat vigorously until a soft ball forms and leaves the side of the pan. Cool slightly, then gradually add beaten eggs, beating between each addition. Continue beating until mixture is smooth and glossy. Allow to stand at room temperature about 10 minutes while you preheat oven to 425 degrees. Line a baking sheet with parchment or silicone mat. Pipe or spoon about 16 small mounds onto baking sheet and bake 15 minutes. Reduce to 375 degrees and bake 10- 15 minutes or until puffed and golden. Transfer to a wire rack and slit the side of each puff. Serve as is, or spoon filling into each.

For the filling, mash cheese, walnuts, port and chutney together and put a small quantity into each puff. Garnish with a mint sprig, if available.

Recipe created 1995-11-19.

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