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Category: snacks
Prep Time: Cook Time: Total Time:
3/4 cup Asiago cheese, or Parmesan, grated plus extra for sprinkling
1 cup all purpose white flour
1 Tbsp butter
1/2 tsp Cayenne pepper
two large eggs
four large egg whites
1 Tbsp olive oil
1/2 tsp salt
1 cup water
Lightly coat two baking sheets with nonstick cooking spray or line with parchment paper. Preheat oven to 425. In a medium saucepan, combine water, butter, oil, salt and cayenne; bring to a boil over medium heat. Remove from heat and add flour all at once. Stir with a wooden spoon until it forms a smooth paste. Return the micture to low heat and cook, stirring for about three minutes, to dry the paste slightly. Remove the heat and cool for two minutes. Lightly whick together the three fourths of the egg whites. With a wooden spoon, beat 1/4 of the ege mixture into the flour paste until absorbed. Repeat with three more additions of the egg mixture, until the paste is smoother and glossy. Stir in the cheese. Using a pastry bag or spoon, drop 1 inch mounds 1 1/2 inch apart on the prepared baking sheets. Lightly beat the remaining egg whites and brush it over each puff. Sprinkle with cheese. Bake, one sheet at a time, for 20-25 minutes or until the puffs are firm and well browned. Serve warm.
Makes 4 servings
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Cheese Puffs Low Cal
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Category: snacks
Prep Time: Cook Time: Total Time:
3/4 cup Asiago cheese, or Parmesan, grated plus extra for sprinkling
1 cup all purpose white flour
1 Tbsp butter
1/2 tsp Cayenne pepper
two large eggs
four large egg whites
1 Tbsp olive oil
1/2 tsp salt
1 cup water
Lightly coat two baking sheets with nonstick cooking spray or line with parchment paper. Preheat oven to 425. In a medium saucepan, combine water, butter, oil, salt and cayenne; bring to a boil over medium heat. Remove from heat and add flour all at once. Stir with a wooden spoon until it forms a smooth paste. Return the micture to low heat and cook, stirring for about three minutes, to dry the paste slightly. Remove the heat and cool for two minutes. Lightly whick together the three fourths of the egg whites. With a wooden spoon, beat 1/4 of the ege mixture into the flour paste until absorbed. Repeat with three more additions of the egg mixture, until the paste is smoother and glossy. Stir in the cheese. Using a pastry bag or spoon, drop 1 inch mounds 1 1/2 inch apart on the prepared baking sheets. Lightly beat the remaining egg whites and brush it over each puff. Sprinkle with cheese. Bake, one sheet at a time, for 20-25 minutes or until the puffs are firm and well browned. Serve warm.
Makes 4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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