Appetizers
Manchego Rosemary Cheese Puffs
Makes about 60 puffs
Manchego Rosemary Cheese Puffs
Makes about 60 puffs
These are great to serve with wine or dry sherry as an hors d'oeuvre.
Ingredients
2 cups unbleached all-purpose flour2 teaspoons baking powder1 teaspoon sea salt½ teaspoon dry mustard powder1 tablespoon dry rosemary½ pound unsalted butter, at room temperature, cut into 16 pieces2⅓ cup slivered almonds½ teaspoon Tabasco or other hot sauce1 pound shredded Manchego cheesePreparation
- 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.
