A simple, yet elegant appetizer for any party!
Jessica Lynn-Lato in America’s Test Kitchen Best-Ever Lost Recipes
At first glance, these light and airy cheese puffs may look like fancy French gougeres. But instead of relying on hard-to-make cream puff pastry and a fussy pastry bag, Jessica’s clever recipe calls for turning butter, ricotta cheese, shredded cheddar cheese, egg, and flour into a thick dough that balloons magically once put into the oven. As with gougerers, the cheese puffs require a very hot oven – 450 degrees- since they are leavened by steam pushing up and out from their interiors. Seasoned with a bit of salt and served up hot from the oven, these cheese puffs manage to be both elegant and incredibly satisfying.
Brooklyn Cheese Puffs ~ Makes 36 cheese puffs
- 4 Tbsp. unsalted butter, cut into small pieces and softened
- 3/4 cup shredded sharp cheddar cheese
- 2/3 cup all purpose flour
- 1-1/2 cups ricotta cheese
- 1 tsp salt plus extra for sprinkling
- 1/4 tsp pepper
- 2 Tbsp. chopped fresh parsely
- 1 large egg
How to make it
- Combine the butter and cheddar cheese in a large bowl. Add flour, ricotta, salt, pepper, parsely and egg. Stir until well combined. Drop by rounded teaspoonfuls of the mixture onto a baking sheet, spacing the rounds about 1 inch apart. Transfer baking sheet to the freezer and chill until frozen, at least 30 minutes.
- Adjust oven rack to the middle position and heat the oven to 450 degrees. Transfer the baking sheet with the puffs directly from freezer to preheated oven. Bake until lightly browned and puffed, about 10 minutes. Transfer puffs to serving platter and sprinkle lightly with salt. Serve immediately.