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Suggest a better description1. Heat oven to 425F. Spray large cookie sheet with cooking spray.
2. Heat water and butter to boiling in 3-quart saucepan over medium heat.
Add flour, salt, rosemary and pepper all at once, stirring constantly 30 to
60 seconds or until mixture forms ball; remove from heat.
3. Add eggs, 1 at a time, beating with electric mixer on medium speed until
mixture is well blended. Drop dough by heaping teaspoonfuls about 2 inches
apart onto cookie sheet. Bake 15 to 20 minutes or until golden brown. Cool
5 minutes.
4. Gently press center of each puff with tip of spoon to make slight
indentation. Sprinkle with cheese and nuts. Bake 2 to 4 minutes or until
cheese is melted. Serve warm.
Do-Ahead Tip
Make cream puff dough as directed, dropping dough by heaping teaspoonfuls onto a cookie sheet lined with waxed paper. Freeze until firm. Place frozen dough in an airtight container or resealable plastic freezer bag; keep frozen up to 2 months. To bake, place as many frozen puffs as needed on the sprayed cookie sheet and continue as directed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 appetizer (31g) | ||
Recipe Makes: 24 appetizer | ||
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Calories: 73 | ||
Calories from Fat: 53 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 92.2mg | 28 % | |
Sodium 63.7mg | 2 % | |
Potassium 33.9mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.1g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 73
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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