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Cheese Puffs

Updated February 23, 2016
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These small cream puffs are filled with a blend of cheese, herbs, and spices.

Freezing Information:

Freeze empty cheese puffs for up to 1 month.

16 puffs

Preparation Time10 min

Preparation Time - Text10 minutes

Cooking Time50 min

Cooking Time - Text50

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCocktail Party, Formal Dinner Party

Recipe Coursehors d'oeuvre

Mealdinner

Taste and Texturecheesy, light, umami

Ingredients

  • 4 tbsp butter, plus more for the baking sheet
  • ½ cup all purpose flour, sifted, plus more for the baking sheet
  • Pinch of salt
  • 2 large eggs, beaten
  • ¼ cup freshly grated Parmesan Cheese
  • 5 oz (140g) low fat cream cheese with garlic and herbs
  • 2 tbsp low fat milk
  • 1 tsp fresh lemon juice
  • Pinch of cayenne
  • Freshly ground black pepper
  • ¼ cup freshly grated Parmesan or sharp Cheddar, or Crumbled blue cheese

Instructions

Preheat the oven to 400°F (200°C). Bring the butter and ½ cup water to a boil in a medium saucepan. Remove from the heat and quickly beat in the flour and salt with a wooden spoon. Return to very low heat and stir until the dough is smooth and very lightly films the bottom of the pan.

Remove from the heat and cool 5 minutes. Gradually stir in the beaten egg until the dough is glossy and thick. Stir in the cheese.

Butter and flour a baking sheet. Using 2 dessert spoons, drop 16 balls of the dough, spaced well apart, on the baking sheet. Bake for 20–25 minutes, or until puffed and golden.

Remove from the oven and use a sharp knife to make a slit in the side of each puff to allow the hot steam to escape. Transfer the puffs onto a wire cake rack and let cool.

For the filling, mix the ingredients until combined. Split each puff open and fill with a teaspoon of the mixture. Serve at room temperature.

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