These are little cream puffs flavored with Swiss and Parmesan cheese, topped with sesame seeds. They can be made ahead of time and filled with your favorite filling, or the zesty clam filling we suggest here. Reheat chilled or frozen puffs just before serving in a hot oven for a few minutes.
Puffs may be filled and refrigerated or frozen. Reheat before serving at 375 for 15 minutes if frozen. Bake at 375 for 6 to 8 minutes if refrigerated.
Delicious.
Makes 60 appetizer puffs.
Hot and Cold Appetizers, Section 1, Card 16
Sesame Swiss Puffs
Ingredients
For the puffs
- 1 cup water
- 1/3 cup butter
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon dijon-style mustard
- 4 eggs
- 1/2 cup swiss cheese shredded
- 1/2 cup parmesan cheese grated
- 1 egg yolk
- 1 tablespoon milk
- 2 tablespoons sesame seeds
For the clam-cheese filling
- 1 8- ounce package cream cheese
- 1/2 cup swiss cheese shredded
- 1 teaspoon onion minced
- 1 teaspoon worcestershire sauce
- 6 drops Tabasco
- 1/2 teaspoon salt
- 1 tablespoon clam juice
- 1 6 1/2- ounce can minced clams drained
Instructions
Make the filling
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Blend all ingredients well. Makes 1 1/2 cups.
Make the pastry
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Measure water into saucepan and add butter and salt. Heat until butter melts, then bring to a boil. Immediately add flour and stir over low heat until a ball of dough forms and cleans sides of pan, about 1 minute.
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Remove from heat. Beat in mustard and eggs, one at a time. Beat until smooth.
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Stir in swiss and parmesan cheeses.
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Shape a heaping teaspoonful of the dough at a time into little mounds on greased cookie sheet, 2 inches apart.
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Mix egg yolk and milk. Brush tops of dough with mixture. Sprinkle with sesame seeds.
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Bake at 375 for 25 minutes or until puffy and golden.
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Cool, split, and fill with 1 teaspoon of filling. Serve immediately.
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