These babies are pure appetizer heaven.
What makes them so perfect?
- and EASY to make.
- Can be made well ahead of event.
- Freezer Friendly!
- They are DELICIOUS little morsels!
I've made these several times. They are always a hit. Next time I will probably triple the recipe, and flash-freeze them so they are ready to go when we have guests.
Something else to try with them: slicing them in half and adding a slice of thin cheese and prusciotto or salami. I got this from my friends, Nikki & John, who made a similar appetizer. Their recipe called for the slicing and addition of the meat and cheese inside. They were tasty!
Herbed Puffs (San Francisco Encore)
Preheat oven to 400 degrees.
Combine in a saucepan, and bring to a boil.
2/3 C water
1/3 C + 2 TB milk
1 stick (4 oz) butter
1 tsp salt
1/4 tsp pepper
As soon as it boils, remove from heat and immediately pour in (all at once):
1 C flour
Using a wooden spoon, stir rapidly until all of the flour is incorporated and the mixture leaves the sides of the pan. Return to a low heat and cook for an additional minute.
Beat in, until the mixture is thick and smooth:
4 eggs, one at a time
4 oz. Gruyere cheese, grated
2 green onions, minced
1 TB minced parsley
1 tsp dried dill
Spoon the batter into 1 ½” mounds onto the prepared baking sheets.
pinch of salt
and brush over the tops of the puffs.
Bake 20-25 minutes or until nicely browned. Remove from the baking sheets and cool on wire racks.
These freeze well and can be reheated. (Since we had freezing temps, I did my flash freezing on the patio!)