Cheese-accented cream puff pastry improves the flavor of these crisp little hot appetizers. They are rolled in sliced almonds, then deep-fried. They can be prepared an hour or two ahead of serving and kept warm in an oven set as low temperature.
Easy and tasty.
Makes about 30 cheese balls.
Hot and Cold Appetizers, Section 1, Card 23 (card 22 is missing)
Cream Cheese Balls
- 1/2 cup water
- 1/8 teaspoon salt
- dash nutmeg
- 2 tablespoons butter
- 1/2 cup all-purpose flour
- 2 eggs
- 1/3 cup swiss cheese shredded
- 1 cup almonds sliced
- salad oil for deep frying
Place water, salt, nutmeg, and butter in a 2-quart saucepan. Bring mixture to a full roiling boil over high heat.
Add flour all at once. Remove pan from heat. Stir until mixture forms a ball and leaves the sides of pan.
Beat in eggs, one at a time, until mixture is smooth and shiny. Add cheese and stir until blended.
Drop mixture by teaspoons into almonds in a shallow pan. Roll to coat evenly and shape each into a 3/4-inch ball. Place on waxed paper and let stand 10 to 15 minutes.
Pour oil to a depth of 1 1/2 to 2 inches in a deep, heavy frying pan or electric skillet. Heat to 370. Fry cheese balls, about 8 at a time, until golden brown on all sides, 2 to 3 minutes. Remove with slotted spoon and drain on paper towels.
Keep balls warm in oven at 200 until all are fried. Serve hot.