Mini Goat Cheese Puffs Recipes

Steps:

• PASTRY: Preheat oven to 375°F. Grease a baking sheet; set aside. In a medium saucepan, combine the water, milk, butter, salt, and nutmeg. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 5 minutes at room temperature. Add two of the eggs, one at a time, beating well with a wooden spoon after each addition until smooth. Spoon batter into a pastry bag fitted with a round tip with a 1/2-inch opening. Pipe 24 1-inch mounds (or spoon batter with a rounded measuring teaspoon), 1-inch apart onto prepared baking sheet. Lightly beat the remaining egg and brush over tops of pastry mounds. Bake for 20 to 25 minutes or until golden. Transfer to a wire rack and cool for about 15 minutes. Slice puffs in half horizontally with a serrated knife. FILLING: In a medium bowl, combine cream cheese, goat cheese, and milk. Beat with an electric mixer on medium speed until smooth. Add parsley, dill or basil, and pepper and mix well. Use a pastry bag to pipe filling onto the bottom half of each puff (or spread each bottom half with a rounded teaspoon of the mixture). Replace tops. Serve immediately or cover and chill for up to 2 hours. Bake the pastry puffs up to 1 week in advance and freeze. Thaw overnight before serving.

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.
• On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.
• To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.
• Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes

Steps:

• In saucepan over medium-low heat, combine milk, butter and salt until butter is melted and bubbles form around the edge.
• Add flour, and stir vigorously until mixture pulls away from sides of pan and forms a ball, 2-3 minutes.
• Remove from heat and stir in goat cheese, 1 egg and oregano until well combined. Add remaining egg and continue to stir until a loose dough is formed.
• Using two spoons, filled prepared muffin cups 2/3 full. Sprinkle evenly with Parmesan cheese.
• Bake at 400 until puffs have risen and are golden brown, about 12 minutes.