Mini cream puffs go together in a snap with this easy-to-follow recipe.
Ingredients
1/2 cup water
1/4 cup butter or margarine
1/2 cup Gold Medal all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried rosemary leaves, crumbled
1/8 teaspoon coarsely ground pepper
2 eggs
1 cup shredded Gorgonzola cheese (4 ounces)
2 tablespoons chopped pistachio nuts
Instructions
Heat oven to 425 degrees F. Spray large cookie sheet with cooking spray.
Heat water and butter to boiling in 3-quart saucepan over medium heat.
Add flour, salt, rosemary and pepper all at once, stirring constantly, for
30 to 60 seconds or until mixture forms ball; remove from heat.
Add eggs, 1 at a time, beating with electric mixer on medium speed until
mixture is well blended.
Drop dough by heaping teaspoonsful about 2 inches apart onto cookie sheet.
Bake 15 to 20 minutes or until golden brown.
Cool for 5 minutes.
Gently press center of each puff with tip of spoon to make slight indentation.
Sprinkle with cheese and nuts.
Bake for 2 to 4 minutes or until cheese is melted.
Serve warm.
Yield: 24 appetizers
Nutrition Information: 1 Serving: Calories 50 (Calories from Fat 35 ); Total
Fat 4 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 125 mg; Total Carbohydrate
2 g (Dietary Fiber 0g); Protein 2 g
Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %; Iron 0%
Exchanges: 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit: Betty Crocker 2007/TM General Mills