Magic Dragon Puffs

Dropping these cheesy puffs into a steaming pot of boiling water before baking gives them a light, airy texture.

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  • prep time 20 min
  • total time 50 min
  • ingredients 8
  • servings 30
 

Ingredients

3/4
cup water
1/4
cup butter or margarine, cut up
1/2
teaspoon salt
3/4
cup all-purpose flour
3
eggs
1/4
cup grated Parmesan cheese
2
tablespoons finely chopped fresh chives
2
tablespoons finely chopped fresh basil leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper. In 2-quart saucepan, heat water, butter and salt to rolling boil over medium heat. When butter is melted, remove from heat; stir in flour all at once until blended.
  • 2 Return to medium heat; cook 1 to 1 1/2 minutes, stirring constantly, until dough forms a ball and leaves a slight film on side of pan.
  • 3 Remove from heat; stir in eggs, one at a time, stirring until thoroughly mixed. Stir in Parmesan cheese, chives and basil. On cookie sheets, drop by heaping teaspoonfuls 2 inches apart into 1 1/4-inch mounds, making 30 mounds.
  • 4 Bake about 20 minutes or until golden brown and set. Remove from oven; with tip of sharp knife, make small slit in side of each puff to allow steam to escape. Bake 5 to 8 minutes longer or until dry and firm.
  • 1 Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper. In 2-quart saucepan, heat water, butter and salt to rolling boil over medium heat. When butter is melted, remove from heat; stir in flour all at once until blended.
  • 2 Return to medium heat; cook 1 to 1 1/2 minutes, stirring constantly, until dough forms a ball and leaves a slight film on side of pan.
  • 3 Remove from heat; stir in eggs, one at a time, stirring until thoroughly mixed. Stir in Parmesan cheese, chives and basil. On cookie sheets, drop by heaping teaspoonfuls 2 inches apart into 1 1/4-inch mounds, making 30 mounds.
  • 4 Bake about 20 minutes or until golden brown and set. Remove from oven; with tip of sharp knife, make small slit in side of each puff to allow steam to escape. Bake 5 to 8 minutes longer or until dry and firm.

EXPERT TIPS

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Expert Tips

These airy little puffs can be cut in half and filled with 1 tablespoon of your favorite salad such as egg salad, tuna salad, ham salad or seafood salad.

Puffs can be baked in advance and stored in airtight containers. Reheat on ungreased cookie sheets at 350°F 5 to 10 minutes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
35
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
70mg
70%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.
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