Peter Pumpkin Cheese Puffs |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 18 |
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You, too, can be Peter the Pumpkin Eater from the classic nursery rhyme when you prepare a batch of these fluffy and tender cheese puffs that look like mini pumpkins. Romano cheese gives them a nice tang and their cream cheese stems complete the seasonal look. Ingredients:
2 tablespoons cream cheese, softened |
1/2 teaspoon balsamic vinegar |
1/2 cup water |
1/4 cup butter, cubed |
1/4 teaspoon salt |
1/2 cup king arthur unbleached all-purpose flour |
4 drops yellow paste food coloring |
1 drop red paste food coloring |
1/2 cup grated romano cheese |
2 eggs |
20 sprigs fresh italian parsley, stems removed |
Directions:
1. In a small bowl, combine cream cheese and vinegar. Cover and refrigerate. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
2. In a small bowl, combine the yellow and red food coloring; stir Romano cheese and food coloring into dough. Add eggs, one at a time; beating well after each addition. Continue beating until mixture is smooth and shiny.
3. Drop by level tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned. Remove to a wire rack to cool.
4. Using a star tip and reserved cream cheese mixture, pipe stems onto puffs. Add parsley sprigs. Refrigerate leftovers. Yield: 10 servings.
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