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Gorgonzola and Rosemary Cream Puffs

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By Betty Crocker Kitchens
Updated May 17, 2005
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Mini cream puffs go together in a snap with this easy-to-follow recipe.

Gorgonzola and Rosemary Cream Puffs

  • Prep Time 15 min
  • Total 44 min
  • Servings 24
  • Ingredients 9
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Ingredients

  • 1/2 cup water
  • 1/4 cup butter or margarine
  • 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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 425°F. Spray large cookie sheet with cooking spray.
  • Step 
    2
    Heat water and butter 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.
  • Step 
    3
    Add eggs, 1 at a time, beating with electric mixer on medium speed until mixture is well blended. Drop dough by heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes.
  • Step 
    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.

Nutrition

50 Calories
4 g Total Fat
2 g Protein
2 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
50
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
20 mg
Sodium
125 mg
Potassium
30 mg
Total Carbohydrate
2 g
Dietary Fiber
0g
Protein
2 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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