Manchego Rosemary Cheese PuffsCuisinart Original Recipe
These are great to serve with wine or dry sherry as an hors d’oeuvre.
3 cups unbleached, all-purpose fl our
1 tablespoon baking powder
1½ teaspoons sea salt (use sea salt for added flavor)
1 teaspoon dry mustard powder
1½ tablespoons dry rosemary
¾ pound unsalted butter, at room temperature, cut into 24 pieces
1 cup slivered almonds
¾ teaspoon Tabasco® or other hot sauce
1½ pounds 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 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 in diameter; 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 at room temperature.
ServingsMakes about 90 puffs
no nutrition information available
This recipe can be prepared using the following Cuisinart® products:
7 Quart Stand Mixer