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Gorgonzola and Rosemary Cream Puffs
Gorgonzola and Rosemary Cream Puffs
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Prep Time:
15 minutes
Total Time:
44 minutes
Whip up quick and delicious mini cream puffs with this simple recipe.
Ingredients:
  • 1/2 cup water
  • 1/4 cup butter or margarine
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried rosemary leaves, crumbled
  • 1/8 teaspoon coarsely ground pepper
  • 2 eggs
  • 1 cup shredded Gorgonzola cheese (4 ounces)
  • 2 tablespoons chopped pistachio nuts
Instructions:
  • Preheat oven to 425°F and generously spray a large cookie sheet with cooking spray.
  • In a 3-quart saucepan over medium heat, bring water and butter to a boil. Add flour, salt, rosemary, and pepper all at once. Stir constantly for 30 to 60 seconds until a ball of dough forms. Remove from heat.
  • Beat in eggs one at a time with an electric mixer until mixture is smooth. Spoon heaping teaspoonfuls of dough 2 inches apart on a cookie sheet. Bake for 15 to 20 minutes until golden brown. Let cool for 5 minutes before enjoying.
  • Create a gentle indentation in the center of each puff using the tip of a spoon. Top with cheese and nuts. Bake for 2 to 4 minutes until the cheese is melted. Serve while warm.

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