These warm cheese puffs should be slightly crisp on the outside. Perfect for entertaining, they can be made ahead and frozen, then popped into the oven as guests arrive. Source: EatingWell Magazine, Holiday Issue 1995

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Ingredients

Directions

  • Preheat oven to 425 degrees F. Lightly coat 2 baking sheets with cooking spray or line with parchment paper.

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  • Combine water, butter, oil, salt and cayenne in a medium saucepan; bring to a boil over medium heat. Remove from heat and add flour. Stir with a wooden spoon until it forms a smooth paste. Return the mixture to low heat and cook, stirring, for about 3 minutes, to dry the paste slightly. Remove from heat and cool for 2 minutes.

  • Lightly whisk together whole eggs and 3 egg whites. Beat one quarter of the egg mixture into the flour paste with a wooden spoon until absorbed. Repeat with 3 more additions of the egg mixture, until the paste is smooth and glossy. Stir in 3/4 cup of the cheese.

  • Drop 1-inch mounds 1 1/2 inches apart on the prepared baking sheets, using a pastry bag or spoon. Lightly beat the remaining egg white and brush it over each puff. Sprinkle with the remaining 2 tablespoons cheese. Bake, one sheet at a time, until the puffs are firm and well browned, 20 to 25 minutes. Serve warm.

Tips

Make Ahead Tip: Freeze, well-wrapped, for up to 2 months. Reheat for 10 minutes at 350°F.

Nutrition Facts

24 calories; 1.3 g total fat; 0.6 g saturated fat; 9 mg cholesterol; 46 mg sodium. 9 mg potassium; 1.9 g carbohydrates; 0.1 g fiber; 1.1 g protein; 49 IU vitamin a iu; 8 mcg folate; 15 mg calcium; 1 mg magnesium;

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Rating: 5 stars
10/30/2011
I made these cheese puffs for a Thanksgiving appetizer a long time ago probably at the time that it was first published in 1993 issue. I just had a request for them again for this TG (2009) so it is evident how memorable they are. Tip - if you use a pastry bag it will probably take much longer to make the puffs but they have a lovely shape. They are quite tasty. Read More