White Cheddar Puffs
with Cranberry Cream Cheese Filling
Savory cheddar puffs are filled with a festive cranberry cream cheese. Recipe by Chef Nathan Berg.
1 cup water
1/2 cup (4 ounces / 1 stick) butter, cubed
1 tablespoon granulated sugar
Pinch of salt
1 cup all-purpose flour
4 large eggs
1 1/2 cups (6 ounces) Wisconsin Aged (sharp) White Cheddar cheese, shredded
1 cup water
1 cup granulated sugar
3 cups fresh or frozen cranberries
2 cups (1 pound) cream cheese, at room temperature
- For Puffs: Preheat oven to 450°F (230°C).
- Bring water, butter, sugar and salt to boil in heavy-bottomed saucepan. Remove pan from heat and add flour and beat until mixture forms a mass and leaves the sides of the pan. Rest the dough for 5 minutes.
- Transfer dough to bowl of food processor. Process with metal blade for a few seconds. Add eggs and process for 1 minute, stopping to scrape down sides. Mixture will be shiny and stiff.
- Add the cheddar and pulse just until incorporated.
- Line baking sheets with parchment paper or silicone.
- Drop dough by rounded tablespoons* onto sheet (about 1 1/4-inch rounds).
- Bake on middle rack of oven for 7 minutes. Rotate sheet and turn down oven to 400°F (205°C). Bake for 13 to 15 minutes, until puffs have risen and are golden brown. Remove to racks and cool.
- For Filling: Meanwhile, make the filling. Make a simple syrup by combining water and sugar in saucepan and bringing to full boil. Remove from heat.
- Place cranberries on greased baking sheet with sides and roast in 400°F (205°C) oven for about 10 minutes, until the berries release their juice.
- Mix the berries with the simple syrup and transfer to blender beaker. Blend on high speed for 2 minutes.
- Pass mixture through fine sieve and cool slightly.
- Mix cranberry mixture and cream cheese.
- Split the puffs to form a base and lid. Fill base with about 2 tablespoons of the cranberry mixture and top with lid. Dust with powdered sugar, if desired.
Makes 36 to 40 puffs.
*You may place the dough in a pastry bag with 3/4-inch tip and pipe onto baking sheets, if preferred.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.