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Cheese Puffs

November/December 1993

Your rating: None Average: 4.5 (4 votes)

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.



READER'S COMMENT:
"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...
Cheese Puffs

Makes: 4 1/2 dozen puffs

Active Time:

Total Time:

Ingredients

  • 1 cup water
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 2 large eggs
  • 4 large egg whites, divided
  • 3/4 cup plus 2 tablespoons freshly grated Asiago or Parmesan cheese, divided

Preparation

  1. Preheat oven to 425°F. Lightly coat 2 baking sheets with cooking spray or line with parchment paper.
  2. 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.
  3. 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.
  4. 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 & Notes

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

Nutrition

Per puff: 24 calories; 1 g fat (1 g sat, 0 g mono); 10 mg cholesterol; 2 g carbohydrates; 1 g protein; 0 g fiber; 46 mg sodium; 9 mg potassium.

Exchanges: 1 fat


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Recipe Categories

Ease of Preparation
Moderate
Total Time
1 hour or less
Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Appetizers
Brunch
Snack
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
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