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Manchego Rosemary Cheese Puffs

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
1/2 teaspoon dry mustard powder
1 tablespoon dry rosemary
1/2 pound unsalted butter, at room temperature, cut into 16 pieces
2 1/3 cup slivered almonds
1/2 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.

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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

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