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    Cheese puffs with Sweetened Basil Pomegranate Marscapone

    January 2, 2016

    Cheese Puffs:

    Boil together:

     

    1 stick butter and 1 cup water and then add 1 cup of flour all at once.  

    Stir and cook for 1 minute until it pulls from the side of the pan.

     

    Transfer to mixing bowl and let cool for 5 minutes.  

     

    Beat in 4 whole eggs one at a time

    add 2/3 cup shredded Di Stefano lemon Caciocavallo cheese and mix well.  

    Drop by heaping tablespoons onto greased baking pan and bake until golden brown and puffy.

    Filling:

    1 1/2 cups Di Stefano Marscapone cheese
    1 cup whipped cream
    1/2 cup pomegranate seeds crushed 
    1/2 cup sugar
    2 T finely chopped fresh basil

    Fold all ingredients together and fill cooled puffs.  

    Garnish with pomegranate, chiffonade of fresh basil and confectioners sugar.
     

     

     

     

    Tags:

    mascarpone

    caciocavallo

    pomegranate seeds

    cheese puffs

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