Tennessee Cheddar Puffs
- Yield: 60 pieces
- Prep: 5 mins
- Cook: 20 mins
Be sure to cook the water, butter, flour mixture until it's difficult to stir and it forms a ball-like mass.
Ingredients
- 1cup (2 sticks) butter
- 2cups water
- 2teaspoons sugar
- 2teaspoons salt
- 1/8teaspoon cayenne pepper
- 2 to 2 1/2cups all-purpose flour
- 10ounces shredded sharp Cheddar (about 3 cups)
- 6large eggs
- -- Paprika
Instructions
- Preheat oven to 400F.
- Combine butter, water, sugar, salt and cayenne in a large saucepan. Cook until butter melts. Add 2 cups of flour all at once. Reduce heat and stir constantly with a wooden spoon until mixture is stiff and forms a ball-like mass, about 2 to 2 1/2 minutes. Pour into mixing bowl; using a mixer with a paddle attachment, beat 1 minute at medium-low speed to cool the mixture. Increase speed to medium; add eggs one at a time, beating to incorporate before adding the next. Batter should be firm, not runny. If necessary, blend in an additional ½ cup flour. Fold in cheese. Drop by tablespoons onto baking pan lined with parchment paper. Sprinkle with paprika.
- Bake 10 minutes, turn the pan, and bake 10 more minutes. Leftover puffs can be frozen.
Recipe adapted from Dancing Bear Lodge, Townsend, Tenn.
Nutritional Info *per serving
- Calories 70
- Glycemic Load 0
- Fat 5g
- Saturated Fat 3g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1.5g
- Cholesterol 30mg
- Sodium 140mg
- Potassium 15mg
- Carbohydrate 3g
- Fiber 0g
- Sugars 0g
- Protein 2g
- Trans Fat 0g
- Vitamin A 4%
- Vitamin C 0%
- Calcium 4%
- Iron 2%