Old English Sherry Cheese Puffs
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Old English Sherry Cheese Puffs
1/2 c Water
1/4 ts Salt
1/4 c Margarine or Butter
1 tb Sherry
1/2 c All-Purpose Flour
2 Eggs
5 oz. Jar Old English*
Filling
1 pk 3-oz. Cream Cheese, Softened
1 tb Chopped Stuffed Green Olives
2 ts Sherry
*INGREDIENT LIST SHOULD READ: 1 5-oz. Jar Old English (sharp) pasteurized process cheese spread, softened. Heat oven to 400 degrees F. Grease cookie sheet. In med. saucepan, heat water, salt and margarine to boiling. Add flour and sherry, stirring constantly, until mixture forms ball and leaves sides of pan. Remove from heat; blend in 1/4 cup cheese spread. Add eggs, one at a time, beating well after each addition. Mixture will be smooth and glossy. Drop dough by teaspoonfuls onto prepared cookie sheet. Bake at 400 degrees F for 15-20 mins. until puffed and golden brown. Remove from cookie sheets. Cool slightly; make small slit in side of puffs to release steam and prevent sogginess. Cool completely. In small bowl, combine remaining cheese spread, olives and sherry; blend until smooth and fluffy. Slit puffs; remove any soft filaments of dough. Fill with scant teaspoonfuls of cheese mixture. Makes 18 appetizer puffs. A wonderful holiday appetizer including a rich cheese puff pastry. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar
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