How to make cheese puffs?

Question

Easy short recipe please

Answer 1

Cheese Puffs

1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1/2 cup grated Gruyere, plus extra for sprinkling
1/4 cup freshly grated Parmesan
1 egg beaten with 1 teaspoon water, for egg wash

Preheat the oven to 425ºF. Line 2 baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
--Ina Garten
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Puff Pastry Cheese Straws

2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
Flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper

Preheat the oven to 375ºF. Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1⁄4 cup of the Parmesan, 1⁄2 cup of the Gruyère, 1⁄2 teaspoon of the thyme, 1⁄2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.

Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.
--Ina Garten
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Answer 2

I FORGOT about these! i used to make them all the time.
heres my favorite recipe! now i am going to make them today!


CHEESE PUFFS

3 oz. cream cheese softened
1/4 Cheddar cheese, shredded
1/4 lb. Swiss cheese, shredded
1 egg
1 tsp. Worcestershire sauce
Dash of red pepper
2 sheets - puff pastry

Mix together the three cheeses. Add egg, Worcestershire and red pepper. Mix together. Mixture will be lumpy. Sprinkle pastry lightly with flour. Roll out to 1/2 again extended size. Cut dough into 1 1/2 inch square. Place small amount of mixture in middle diaper style. Bake at 350 degrees for 15 to 18 minutes until browned. Makes 36 puffs. Puffs may be frozen before baking.


enjoy!

Answer 3

QUICK AND EASY CHEESE PUFFS

Crescent rolls
Sharp Cheddar cheese
Onions, chopped fine

Seal two crescent rolls together to make a triangle. Sprinkle cheese and onions on and roll up and seal edges. Bake at 425 degrees for 12 minutes until lightly brown. Slice in inch slices.

ENJOY

Answer 4

CHEESEY PUFFS

1/3 cup KRAFT Mayo Real Mayonnaise

1/3 cup KRAFT Finely Shredded Cheddar Cheese

1 Tbsp. sliced green onion

2 tsp. finely chopped pimiento

1 tsp. GREY POUPON Dijon Mustard

1/8 tsp. hot pepper sauce

21 TRISCUIT Crackers


PREHEAT broiler. Mix mayo, cheese, onion, pimiento, mustard and hot pepper sauce in small bowl.

PLACE crackers on baking sheet; spoon about 1 tsp. cheese mixture onto each cracker.

BROIL 4 inches