Prep: 25 mins
Cooking: 15-20 mins
Other Total: About 45 mins
1 lb Puff Shell Pastry dough (recipe posted here on this site also)
1 cup (4 oz) shredded Emmenthaler or Gruyere cheese
1/4 tsp ground nutmeg freshly ground white pepper
Prepare the pastry dough. While it is still hot, vigorously beat in the cheese, nutmeg and pepper to taste with a rubber spatula.
Preheat an oven to 450 degrees F. Working in batches if necessary, spoon the dough into a pastry bag fitted with a plain tip (one?) inch in diameter. Pipe small rounds about 1 1/2 inches in diameter onto a nonstick baking sheet at about 2-inch intervals. Alternatively, pipe the mixture into muffin-tin wells.
Bake until the pastry is puffed and golden, 15-20 minutes. If serving at room temperature, let cool on wire racks.
Serves 6. Makes about 30 puffs.
From the Williams-Sonoma Guide to Good Cooking c 1996. Published by Broderfund Software, Inc. & Weldon Owen, Inc.