Prep 15 mins
Cook 1 hr
Light, airy and cheesy little appetizers that won't fill anyone up. That's good because you can't eat just one.
- 1 cup water
- 1⁄2 cup butter
- 1⁄8 teaspoon fresh ground black pepper
- 1 cup flour
- 4 eggs
- 1 3⁄4 cups asiago cheese or 1 3⁄4 cups parmesan cheese or 1 3⁄4 cups romano cheese, divided
- Preheat oven to 375°; lightly grease 2 baking sheets.
- Put a 2-3 quart saucepan over high heat and bring the water, butter and pepper to a boil; when butter has melted, reduce heat to low.
- Add the flour all at once and cook, stirring vigorously, until the mixture forms a ball and leaves the side of the pan; add eggs one at a time and beat vigorously until the mixture is smooth and glossy; stir in 1 1/2 cups of the cheese and blend well.
- Drop by scant measuring tablespoon onto baking sheets; the puffs will double in size so allow 2" between them; lightly press a bit of the remaining 1/4 cup cheese onto the top of each mound.
- Bake until evenly browned, about 25-30 minutes; remove from the oven, reduce the heat to 300°; prick each puff twice with a toothpick to allow the release of steam and the inside to dry out; return to the oven for 5 minutes.
- Cool on a wire rack; serve at room temperature or reheat and recrisp in a 350° oven for 5 minutes.
- Store in a tightly covered container at room temperature for 1-2 days only; may be frozen up to 1 month, thaw several hours in refrigerator and refresh in 350° oven for 5 minutes.