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Cheese Puff Ring

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  Milk 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  All purpose flour 1 Cup (16 tbs)
  Eggs 4
  Shredded swiss cheese 1 Cup (16 tbs)

Heat milk and butter in a 2-quart pan and add salt and pepper.
Bring to a full boil and add the flour all at once, stirring over medium heat about 2 minutes or until mixture leaves sides of pan and forms a ball.
Remove pan from heat and beat in (by hand) 4 eggs, one at a time, until mixture is smooth and well blended.
Beat in 1/2 cup of the cheese.
Using an ice cream scoop or a large spoon, make 7 equal-sized mounds of dough in a circle on a greased baking sheet, using about three-quarters of the dough. (Each ball of dough should just touch the next one.) With the remaining dough, place a small mound of dough on top of each larger mound.
Sprinkle the remaining 1/2 cup cheese over all.
Bake on center shelf of a 375° oven about 55 minutes, or until puffs are lightly browned and crisp.

Recipe Summary

Side Dish

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