Blue Cheese and Pine Nut Puffs
- Preheat oven to 400 degrees F. In a medium saucepan combine the water, butter, thyme, salt, and pepper. Bring to boiling. Immediately add flour all at once; stir vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in Roquefort cheese, Gruyere cheese, and pine nuts.
- Line two baking sheets with parchment paper. Transfer dough to a pastry bag. Pipe 1-inch mounds of dough, 1 inch apart, onto prepared baking sheets.**
- Bake about 20 minutes or until golden and firm, rotating sheets halfway through baking if necessary for even browning. Serve warm or at room temperature.
From the Test Kitchen
To Make Ahead
Prepare as directed, except cool completely. Transfer to an airtight container; cover. Freeze for up to 1 month. To serve, preheat oven to 375 degrees F. Bake frozen puffs about 5 minutes or until warm.
To toast pine nuts, in a medium skillet cook nuts over medium heat about 3 minutes or until toasted, shaking pan frequently. Turn out onto paper towels; cool.
We used a 1/2-inch open star tip for piping.
Nutrition Facts (Blue Cheese and Pine Nut Puffs)
- Per serving:
- 124 kcal cal.,
- 10 g fat
- (5 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 53 mg chol.,
- 255 mg sodium,
- 4 g carb.,
- 0 g fiber,
- 0 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet