Monday, August 6, 2012

Recipe :: Goat Cheese Puffs

Looking for an appetizer your guests won't be able to stop eating? Try these delicious mini goat cheese puffs. The pastry and filling are simple to create - something we love! Your friends might think they walked into a fancy catered event after munching on a few of these rich and creamy treats!

Goat cheese puffs - the perfect tea party snack or Bridal shower appetizer!
Recipe and more pics after the jump!

Mini Puffs with Goat Cheese and Herbs
From Better Homes and Gardens

1/4 cup water
1/4 cup milk
1/4 cup butter, cup up
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2/3 cup all-purpose flour
3 eggs
1/2 of one 8oz container cream cheese with chive and onion
3 ounces soft goat cheese
2 tablespoons milk
1 tablespoon snipped fresh parsley
2 teaspoons snipped fresh basil
1/8 teaspoon freshly ground black pepper

Here's a few photos of Jen and I hard at work creating these beauties!

Just a few herbs!
Think cream puff pastry dough...
So eggy!
Talented Jen with her one handed egg cracking. ;)
Piped from a ziplock!
Taste great plain too! We may have sneaked a few...
More Ziplock piping!
Topped off with goat cheese & herbs

Preheat oven to 375 degrees. In a medium saucepan, combine the water, milk, salt and nutmeg. Bring to boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 5 minutes.

Add two of the eggs, one at a time, beating well with a wooden spoon after each addition until smooth. Spoon batter into a pastry bag with a 1/2 inch opening round tip. If you don't have a pastry bag, don't fret - use a Ziplock bag and cut a 1/2 inch opening in one of the corners.

Pipe 1 inch mounds 1 inch apart on a greased baking sheet. Lightly beat the remaining egg and brush over tops of pastry mounds. Bake for 20-25 minutes or until golden (ours took an extra 5 minutes so check carefully!). Transfer to a wire rack and cool.

While the pastries cool, prepare the filling. In a medium bowl, combine cream cheese, goat cheese and milk. Beat with an electric mixer on medium speed until smooth. Add parsley, basil  and pepper and mix well. Slice the puffs in half horizontally with a serrated knife. Use a second pastry bag (or Ziplock) to pipe filling into the bottom half of each puff. Replace puff tops.

You can cover these and chill for up to 2 hours, but we suggest serving immediately lest you eat them all first! Makes 20 or so puffs, depending on size.

Yours truly,

The Caramel Jar Team

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1 comment:

  1. They look wonderful on photos and recipe is very well explained!