manchego rosemary cheese puffsCuisinart Original Recipe
These are great to serve with wine or dry sherry as an hors d’oeuvre."
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon sea salt
½ teaspoon dry mustard powder
1 tablespoon dry rosemary
½ pound unsalted butter, at room temperature, cut into 16 pieces
2⁄3 cup slivered almonds
½ teaspoon Tabasco® or other hot sauce
1 pound shredded Manchego® cheese
Place the flour, baking powder, sea salt, dry mustard, and rosemary in a medium bowl. Stir with a whisk to blend. Reserve.
Place butter in Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 4 and mix until light and fluffy, about 1 minute. Add half of the dry ingredients. Turn to speed 2 and mix until combined, about 1 minute. Add remaining dry ingredients, and mix until smooth, about 1 minute. With the stand mixer running, add the almonds, hot sauce and a handful of the cheese.
Continue adding cheese a handful at a time until all cheese is added and completely combined. Shape into walnut-sized balls (1 inch, you may use a #50 ice cream scoop). Refrigerate 1 hour or longer (may be frozen).
Preheat oven to 350°F. Line baking sheets with parchment. Bake until lightly browned and puffed, about 20 minutes. Remove and place on a wire rack to cool. May be served warm or room temperature.
ServingsMakes about 60 puffs
no nutrition information available
This recipe can be prepared using the following Cuisinart® products:
5.5 Quart Stand Mixer