Prep 30 mins
Cook 25 mins
This is from a Cajun cookbook. I have never tried these but they look so incredibly good. I am looking forward to making these. The picture is outstanding!
- 1 cup water
- 4 tablespoons butter
- 1⁄2 cup all-purpose flour
- 1⁄2 cup grated sharp cheddar cheese
- 1 pinch mustard powder
- 1 pinch hot paprika
- 1 pinch cayenne pepper
- 1 pinch salt
- 2 large eggs, beaten
- 8 ounces cream cheese, at room temperature
- 2 tablespoons Pickapeppa Sauce
- 1⁄4 cup diced pimento
- 1 tablespoon capers, finely chopped
- Preheat oven to 350 degrees.
- Put the water and butter in a heavy saucepan and heat to melt the butter.
- Bring to a boil, then remove from the heat and beat in the flour all at once.
- Beat in sharp cheese and seasonings until smooth and the mixture forms a ball.
- Gradually beat in the eggs to make a smooth, glossy dough.
- Drop the dough in blobs from a heaped teaspoon onto a buttered baking sheet.
- Bake for 20-25 minutes or until risen, golden brown and crisp.
- Make a slit in the side of each puff to allow the steam to escape, then return to the turned-off oven to keep hot.
- To make the filling, beat the cream cheese with the Pickapeppa sauce, then mix in the pimento and capers.
- Pipe or spoon filling into the cheese puffs and serve hot.
- Variations: For an alternative filling, combine 6 oz.
- cream cheese with Tabasco or other hot pepper sauce to taste and mix in 1/2 cup finely chopped cooked shrimp and 1/4 cup chopped scallions.
These were relatively easy to make, but I needed to add about four tablespoons more flour to the mixture so it wouldn't be too thin. For the filling I omitted the pimentos and capers, and added a dash of garlic powder, a pinch of chives, and two teaspoons of hot pepper jelly. The filling was delicious but I would have liked the pastry to have been a little firmer and less egg-like.