Paprika-topped Olive-filled Cheese Puffs. |
Although I made
these, chilled, and then baked them, I used to fill a tray with the unbaked balls,
cover them with foil and freeze them. Once, frozen, I put them in freezer
bags, and they went back into the freezer for up to 3 months. This
allowed me to pull out as many as needed and bake (from the frozen state) using
the directions listed in the recipe below.
Olive-filled Cheese
Puffs Makes 40 to 42 appetizers
2 cups (8 oz.) shredded sharp
Cheddar cheese
1 to 1 ¼ cups all-purpose flour
½ cup (1 stick) salted butter, melted
About 40 to 42 small
pimiento-stuffed olives, drained and patted dry
Paprika for sprinkling tops of
puffs
- Stir together cheese and flour in large bowl.
- Stir in melted butter thoroughly; work it with your hands to insure that it is well mixed.
- Form about 1 teaspoon dough in a ball and then push your thumb in the center for an olive.
- Insert olive and mold dough around each olive; shape into
ball. Continue until all dough s used.
- Place cheese balls about 2” apart on ungreased cookie sheet (I used parchement paper to line the cookie sheet. Sprinkle lightly with paprika if desired.
- Cover and refrigerate at least 1 hour but no longer than 24 hours.
- Heat oven to 400º. Bake 15 to 20 minutes or until light brown.
- Cool on a rack.
Recipe without photos . . .
Olive-filled Cheese Puffs Makes 40 to 42 appetizers
2 cups (8 oz.) shredded sharp Cheddar cheese
1 to 1 ¼ cups all-purpose flour
½ cup (1 stick) salted butter, melted
About 40 to 42 small pimiento-stuffed olives, drained and patted dry
Paprika for sprinkling tops of puffs
- Stir together cheese and flour in large bowl.
- Stir in melted butter thoroughly; work it with your hands to insure that it is well mixed.
- Form about 1 teaspoon dough in a ball and then push your thumb in the center for an olive.
- Insert olive and mold dough around each olive; shape into ball. Continue until all dough s used.
- Place cheese balls about 2” apart on ungreased cookie sheet (I used parchement paper to line the cookie sheet. Sprinkle lightly with paprika if desired.
- Cover and refrigerate at least 1 hour but no longer than 24 hours.
- Heat oven to 400º. Bake 15 to 20 minutes or until light brown.
- Cool on a rack.
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