Gorgonzola and Rosemary Cream Puffs

Course : Cheeses
Serves: 32
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1/2 cup water
1/4 cup margarine or butter
1/2 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon dried rosemary leaves -- crumbled
1/8 teaspoon coarsely ground pepper
2 large eggs
1 cup shredded gorgonzola cheese ( 4 oz)
2 tablespoons chopped pistachio nuts

Preparation / Directions:

heat oven to 425. Spray arge cookie sheet with cooking spray. Heat water and margarine 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. Add eggs, 1 at a time, beating with electric mixer on medium speed until mixture is well blended. Drop mixture by heaping tsp. about 2 inches apart onto cookie sheet. Bake 15 to 20 min or until golden brown. Cool 5 min. Gently press centr of each puff with tip of spoon to make slight indentation. Sprinkle with cheese and nuts. Bake 2 to 4 min, or until cheese is melted. Serve warm. About 32 appetizers


Nutritional Information:

4 Calories (kcal); trace Total Fat; (61% calories from fat); trace Protein; trace Carbohydrate; 12mg Cholesterol; 20mg Sodium

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