Cheese Puffs
Carole Haas
ingredients
- 6 1/2 sticks diced Butter
- 4 cups Flour
- 1 1/2 tsp Salt
- 1 cup ICE Water
- Grated Cheddar Cheese
- Grated Swiss Cheese
directions
- 1
In food processor, mix butter, flour and salt 1-3 minutes. Leave flour in large lumps. Slowly mix in ICE water until dough begins to mass. DO NOT allow to soften.
- 2
Dump onto well-floured COLD cutting board. Roll in rectangle 18x18x4 inches. Fold dough in thirds and roll again 3 more times. Use enough flour to keep dough from sticking. Keep dough as cold as possible. Do not allow dough to crack. Put dough in plastic and refrigerate 40-60 minutes.
- 3
Roll dough into rectangle and fold again 3 more time. Refridgerate 30 minutes each time.
- 4
Roll into rectangle one more time. Sprinkle with ample amount of grated cheeses. Fold and roll into a rectangle again.
- 5
With knife dipped into hot water, trim edges. Cut dough into 1x1 inch squares*. Paint squares with egg and water wash. Place on ungreased cookie sheet. Sprinkle with a little more cheese.
- 6
Bake at 400 degrees for 12 minutes or until delicate golden brown. Do not allow to burn.
- 7
* Can be frozen at this point for later use.
notes
You can eliminate all the hastle of making this dough by buying a box of Pepperidge Farm frozen Puff Pastry Dough.
Source: Carole Haas
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