Passover Cheese Puff Recipes

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CHEESE PUFFS



Cheese Puffs image

"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 9

1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

CHEESY PASTRY PUFFS



Cheesy Pastry Puffs image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 12 to 14 pastry puffs

Number Of Ingredients 6

1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1 1/4 cups all-purpose flour, plus extra for dusting
1/4 teaspoon baking powder
1 stick unsalted butter, cut into 1/2-inch pieces, chilled
1 1/2 cups shredded white Cheddar or mozzarella (6 ounces)

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Crumble the oregano and salt in a small bowl using your hands and set aside.
  • Combine the flour, baking powder and butter in a food processor. Pulse until the mixture forms a coarse meal. Add the cheese and 1 tablespoon ice water. Process until the mixture forms into a ball, adding extra water, 1 teaspoon at a time, if needed. On a lightly-floured work surface, roll out the dough into a 10-inch-diameter circle, about 1/4-inch thick. Form the dough into a flat disc and cover with plastic wrap. Refrigerate for 30 minutes.
  • Sprinkle the dough with the seasoned salt. Gently roll the salt into the dough using a rolling pin.
  • Cut the dough into different shapes using the cookie cutters, and transfer to the prepared baking sheets. Bake until puffed and golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.

MUSHROOM CHEESE PUFFS



Mushroom Cheese Puffs image

A quick and very easy recipe using crescent dough.

Provided by H. Roberts

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 20m

Yield 8

Number Of Ingredients 3

1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) can mushrooms, drained
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
  • Unroll one crescent dough from the package and place on the cookie sheet. Pinch the seams together until the sheet is in the form of a rectangle. Place the drained mushrooms onto the dough and top with the grated cheese. Place the second roll of crescent dough on top, again pinching the seams. Press slightly to compact and pinch seams all the way around but leaving a slit for steam to escape.
  • Bake for 10 minutes or until golden brown. Slice into 8 individual servings and serve immediately.

Nutrition Facts : Calories 166.6 calories, Carbohydrate 13.7 g, Cholesterol 28.8 mg, Fat 9.4 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 5.8 g, Sodium 356 mg, Sugar 1.1 g

EASY CHEESE BLINTZ PUFF



Easy Cheese Blintz Puff image

Less time to prepare than blintzes. Recipe is from The Jewish Holiday Cookbook by Gloria Kaufer Greene

Provided by MsBindy

Categories     Breakfast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 17

4 large eggs
1 1/4 cups milk
2 tablespoons sour cream or 2 tablespoons plain yogurt
1/4 cup melted butter
3/4 teaspoon vanilla extract
1 1/3 cups flour
1 tablespoon sugar
1 1/4 tablespoons baking powder
1 lb farmer cheese
1 lb ricotta cheese
2 large eggs
2 tablespoons sugar
2 tablespoons fresh lemon juice
sour cream or yogurt
applesauce
strawberries or cherries, heated with sweetener
fruit preserves, with a dash of cinnamon

Steps:

  • Preheat oven to 350°F.
  • With a blender or mixer, combine the batter ingredients until very smooth.
  • Pour 1 1/2 cups of the batter into a greased 9X13 baking pan.
  • Bake for about 10 minutes or until set.
  • Meanwhile, comine the filling ingredients and mix well.
  • When bottom layer of batter has set, remove the baking pan from the oven and smoothly spread the cheese filling over it.
  • Briefly remix the remaining batter and then gently pour it over the filling, covering it completely.
  • Return the pan to the oven and continue to bake for 45-50 minutes or until the top is puffed, set, and browned.
  • Remov the Blintz Puff from the oven and allow it to rest for 10 minutes before cutting it into squares.
  • Serve immediately, plain or with toppings.

Nutrition Facts : Calories 381.1, Fat 19.3, SaturatedFat 11, Cholesterol 213.5, Sodium 339.4, Carbohydrate 26.5, Fiber 0.6, Sugar 6.4, Protein 24.4

IRISH BEER CHEESE PUFFS



Irish Beer Cheese Puffs image

While this is by no means an authentic Irish recipe, I do use Irish beer, Irish butter, and sharp Irish Cheddar (along with a French technique!) to make these easy, cheesy puffs that are perfect for entertaining. Delicious to eat alone or with this spring onion and mascarpone spread.

Provided by Chef John

Categories     Appetizers and Snacks

Time 1h30m

Yield 12

Number Of Ingredients 16

4 tablespoons Irish-style butter
½ cup Irish stout beer (such as Guinness® Extra Stout)
½ teaspoon kosher salt
½ teaspoon white sugar
½ cup all-purpose flour
2 large eggs
¾ cup grated sharp Irish Cheddar cheese, plus more to taste
1 pinch cayenne pepper, or to taste
1 tablespoon olive oil
2 cups chopped leeks, washed thoroughly and drained
½ teaspoon kosher salt, or more to taste
2 tablespoons water, or as needed
½ cup sliced green onions
1 tablespoon fresh lemon juice
½ cup mascarpone cheese
freshly ground black pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
  • Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer. Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so. Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
  • Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
  • Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
  • Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
  • Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
  • Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
  • Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
  • Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
  • Serve cheese puffs with spread.

Nutrition Facts : Calories 159 calories, Carbohydrate 7.2 g, Cholesterol 60.3 mg, Fat 12.6 g, Fiber 0.5 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 251.8 mg

PASSOVER CHEESE PUFF



Passover Cheese Puff image

Make and share this Passover Cheese Puff recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

6 eggs
1 cup matzo meal
1 cup milk
2 cups cottage cheese
4 ounces hard cheese, grated
1 package spinach, washed and torn into small pieces

Steps:

  • Combine all ingredients.
  • Pour into a well-greased casserole dish.
  • Bake at 350 degrees for 1 hour.

Nutrition Facts : Calories 238.9, Fat 11.1, SaturatedFat 5.6, Cholesterol 179.8, Sodium 449.1, Carbohydrate 17.2, Fiber 1.1, Sugar 0.6, Protein 17.4

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