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 tbsp (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