Description

These cheese bites are a delightful combination of Edamer and Parmigiano, creating a savory finger food that’s perfect for sharing with friends.

Ingredients

Units Scale

1 cup (150 gr.) all-purpose flour
A scant 3/4 cup (150 ml.) water
A scant 3/4 cup (150 ml.) whole fat milk
7 tablespoons (100 gr.) unsalted butter
3 whole eggs
1 egg yolk
A generous 1/2 cup (60 gr.) grated Edamer cheese
A generous 1/2 cup (60 gr.) grated Parmigiano cheese
Salt, to taste

Instructions

Preheat the oven to 375°F (190°C).
In a pot, combine the water, milk, salt, and butter. Heat the mixture until it comes to a boil.
Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pot.
Remove the pot from the heat and let it cool slightly for about 5 minutes.
Add the eggs one at a time, stirring well after each addition until the dough is smooth and glossy.
Incorporate the grated Edamer and Parmigiano cheeses into the dough, mixing until evenly distributed.
Using a spoon or a piping bag, place small mounds of dough onto a baking sheet lined with parchment paper.
Brush the tops with the beaten egg yolk for a golden finish.
Bake in the preheated oven for 25 minutes or until the cheese bites are puffed and golden brown.
Serve warm and enjoy the cheesy goodness.

Notes

These cheese bites are best enjoyed fresh from the oven while they’re still warm and crisp. You can store leftovers in an airtight container for up to 2 days and reheat them in the oven to regain their crispness. Feel free to experiment with different cheese varieties for a unique flavor profile.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Snack
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2
Sodium: 320
Fat: 16
Carbohydrates: 18
Fiber: 1
Protein: 9
Cholesterol: 110