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Gorgonzola and Rosemary Cream Puffs

  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 32

Ingredients

1/2
cup water
1/4
cup margarine or butter
1/2
cup Gold Medal™ all-purpose flour
1/4
teaspoon salt
1/4
teaspoon dried rosemary leaves, crumbled
1/8
teaspoon coarsely ground pepper
2
eggs
1
cup shredded Gorgonzola cheese (4 ounces)
2
tablespoons chopped pistachio nuts
2009 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
45
Calories from Fat
25
% Daily Value
Total Fat
3g
Saturated Fat
1g
Cholesterol
15mg
Sodium
105mg
Total Carbohydrate
2g
Dietary Fiber
0g
Protein
2g
% Daily Value*:
Iron
0%
0%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

To make ahead, prepare cream puff dough as directed except drop mixture by heaping teaspoonfuls onto cookie sheet lined with waxed paper. Freeze until firm. Remove frozen dough and place in airtight container or resealable plastic bag. To bake, place frozen dough on cookie sheet and continue as directed.

Communicate a party theme when sending invitations by tucking in a few sprinkles of confetti.

Directions

  • 1 Heat oven to 425°. Spray large cookie sheet with cooking spray.
  • 2 Heat water and margarine to boiling in 3-quart saucepan over medium heat. Add flour, salt, rosemary and pepper all at once, stirring constantly 30 to 60 seconds or until mixture forms ball. Remove from heat.
  • 3 Add eggs, 1 at a time, beating with electric mixer on medium speed until mixture is well blended. Drop mixture by heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes.
  • 4 Gently press center of each puff with tip of spoon to make slight indentation. Sprinkle with cheese and nuts. Bake 2 to 4 minutes or until cheese is melted. Serve warm.

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