Old English Sherry Cheese Puffs
Yield
6 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
water
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
margarine
or butter |
|
| 1 | tablespoon |
sherry
|
|
| ½ | cup |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 5 | ounces |
sharp cheddar cheese spread
|
*
|
| Filling | |||
| 3 | oz |
cream cheese
softened |
|
| 1 | tablespoon |
pimento stuffed green olives
chopped |
*
|
| 2 | teaspoons |
sherry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
water
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
margarine
or butter |
|
| 15 | ml |
sherry
|
|
| 118 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 144.5 | ml/g |
sharp cheddar cheese spread
|
*
|
| Filling | |||
| 3 | oz |
cream cheese
softened |
|
| 15 | ml |
pimento stuffed green olives
chopped |
*
|
| 1E+1 | ml |
sherry
|
|
Directions
Heat oven to 400℉ (200℃).
Grease cookie sheet. In medium saucepan, heat water, salt and margarine to boiling.
Add flour and sherry, stirring constantly, until mixture forms ball and leaves sides of pan.
Remove from heat; blend in ¼ cup cheese spread.
Add eggs, one at a time, beating well after each addition. Mixture will be smooth and glossy. Drop dough by teaspoonfuls onto prepared cookie sheet.
Bake at 400℉ (200℃) for 15 to 20 minutes until puffed and golden brown. Remove from cookie sheets. Cool slightly; make small slit in side of puffs to release steam and prevent sogginess.
Cool completely. In small bowl, combine remaining cheese spread, olives and sherry; blend until smooth and fluffy. Slit puffs; remove any soft filaments of dough.
Fill with scant teaspoonfuls of cheese mixture.
