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manchego rosemary cheese puffs

These are great to serve with wine or dry sherry as an hors d’oeuvre.

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Ingredients

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


Instructions

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.

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Servings

Makes about 60 puffs

Nutritional Information
Per Serving

no nutrition information available

This recipe can be prepared using the following Cuisinart® products:
5.5 Quart Stand Mixer