dimanche 25 septembre 2022

Gorgonzola and Rosemary Cream Puffs (Appetizers)

 


Makes 25 puffs

  • ½ cup water
  • ¼ cup butter or margarine
  • ½ cup all-purpose flour
  • Pinch of salt
  • 1 ml dried rosemary leaves, crushed
  • Pinch of coarsely ground pepper
  • 2 eggs
  • 1 cup crumbled Gorgonzola cheese
  • 2 tablespoons chopped pistachio nuts
  1. Heat oven to 425F ; spray large cookie sheet with cooking spray.
  2. In a 3-quart saucepan, heat water and butter to boiling over medium heat.
  3. Add flour, salt, rosemary and pepper all at once ; stir constantly 30 to 60 seconds or until mixture forms ball.
  4. Remove from heat ; add eggs, one at a time, beating until mixture well blended after each addition.
  5. Drop mixture by heaping teaspoonfuls about 2 inches apart onto cooking sheet.
  6. Bake 15 to 20 minutes or until golden brown ; cool 5 minutes.
  7. Gently press center of each puff with tip of spoon to make slight indentation ; sprinkle  with cheese and nuts.
  8. Bake 2 to 4 minutes or until cheese is melted ; serve warm.
BON APPÉTIT

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