Italian Cheese Puff Appetizer

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 30 puffs


  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1/2 tsp. salt
  • Cayenne pepper, to taste
  • 1 c. water
  • 1 c. flour
  • 4 eggs
  • 1/2 c. Asiago cheese, finely shredded
  • 1/2 c. Parmesan cheese, grated


  • Preheat oven to 400&deg; F. In a small saucepan, combine butter, oil, salt, cayenne and water; bring to a boil. Add flour all at once; stir until mixture forms a smooth ball. Cook over low heat until mixture is drier but still smooth; place in mixing bowl. Beat in eggs, one at a time, incorporating completely. Stir in cheeses. Drop small spoonfuls of batter onto greased baking pans. Bake for 20 minutes, or until golden brown and firm. Serve immediately.
  • *For lighter puffs, use 2 whole eggs and 4 egg whites in place of 4 whole eggs.