Gorgonzola and Rosemary Cream Puffs

Mini cream puffs go together in a snap with this easy-to-follow recipe.

  • Prep Time 15 min
  • Total Time 44 min
  • Servings 24

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

  • 1 Heat oven to 425ºF. Spray large cookie sheet with cooking spray.
  • 2 Heat water and butter 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.
  • 3 Add eggs, 1 at a time, beating with electric mixer on medium speed until mixture is well blended. Drop dough by heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes.
  • 4 Gently press center of each puff with tip of spoon to make slight indentation. Sprinkle with cheese and nuts. Bake 2 to 4 minutes or until cheese is melted. Serve warm.

Expert Tips

Make cream puff dough as directed, dropping dough by heaping teaspoonfuls onto a cookie sheet lined with waxed paper. Freeze until firm. Place frozen dough in an airtight container or resealable plastic freezer bag; keep frozen up to 2 months. To bake, place as many frozen puffs as needed on the sprayed cookie sheet and continue as directed.

Gorgonzola is one of Italy’s great cheeses. This blue-veined cow’s-milk cheese is rich and creamy with a savory, slightly pungent flavor.

Look for Gorgonzola cheese in the gourmet cheese section of your supermarket.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
50
(
Calories from Fat
35 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
20 mg
20 %;
Sodium
125 mg
125 %;
Total Carbohydrate
2 g
2 %
(Dietary Fiber
0g
0%
),
Protein
2 g
2 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
2%;
Iron
0%;
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.