Hot Pepper Jelly Cheese Puffs Recipe
Ingredients
| Sharp cheddar cheese | 1/2 pound, grated | |
| Unsalted butter | 6 Tablespoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| 1/2 cup hot pepper jelly | ||
Directions
In the bowl of a food processor, combine the cheese, butter, and flour.
In several 1-second pulses, blend until the mixture resembles coarse meal, then let the food processor run for 5 to 6 seconds until the dough forms into a ball around the blade.
Do not overwork the dough.
Remove from the bowl, wrap in plastic, and refrigerate for 30 minutes.
Preheat the oven to 400° F.
Roll the dough into 1-inch balls, working quickly (dampen your hands if the dough sticks), and place the balls one inch apart on a large, ungreased baking sheet.
Bake the cheese puffs until the bottoms are lightly colored but not browned, about 5 minutes.
Remove the baking sheet from the oven and form a small depression in the top of each puff with the back of a teaspoon.
Fill each with about 1/4 teaspoon hot pepper jelly.
Immediately return to the oven and continue cooking until golden brown, about 5 more minutes.
Cool slightly before serving.
In several 1-second pulses, blend until the mixture resembles coarse meal, then let the food processor run for 5 to 6 seconds until the dough forms into a ball around the blade.
Do not overwork the dough.
Remove from the bowl, wrap in plastic, and refrigerate for 30 minutes.
Preheat the oven to 400° F.
Roll the dough into 1-inch balls, working quickly (dampen your hands if the dough sticks), and place the balls one inch apart on a large, ungreased baking sheet.
Bake the cheese puffs until the bottoms are lightly colored but not browned, about 5 minutes.
Remove the baking sheet from the oven and form a small depression in the top of each puff with the back of a teaspoon.
Fill each with about 1/4 teaspoon hot pepper jelly.
Immediately return to the oven and continue cooking until golden brown, about 5 more minutes.
Cool slightly before serving.
Chef
