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Cheese Puffs

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  1 Hour
  4 1/2 dozen puffs
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.

Make Ahead Tip: Freeze, well-wrapped, for up to 2 months. Reheat for 10 minutes at 350 degrees F.
RECIPE 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
DIRECTIONS
Preheat oven to 425 degrees F.

Lightly coat 2 baking sheets with cooking spray or line with parchment paper.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   4 1/2 dozen puffs
Calories: 24
Fat. Total: 1g
Protein: 1g
Carbohydrates, Total: 2g
Fat, Saturated: 1g
% Cal. from Fat: 38%
Cholesterol: 10mg
Sodium: 46mg
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