Recipe: Diana’s Cheese Puffs
These savoury puffs are frozen before baked — a fool-proof party snack with minimal prep time.
Words & recipe: Ruth Pretty Styling & photos: Carolyn Robertson
This unusual recipe, which came to me from chef Graham Brown, requires freezing before baking.
Makes 30 to 35
1 loaf unsliced white bread, 1 to 2 days old, crusts removed
190g cream cheese, chopped
190g tasty cheddar cheese, grated
115g butter, diced
pinch cayenne pepper
3 egg whites
2 tablespoons butter, melted
flaky sea salt
Line baking trays with Teflon sheets or lightly greased baking paper.
Cut the loaf into 30 to 35 x 3cm cubes (keep any leftover bread for another use).
Put the cheeses, butter and cayenne pepper into a bowl set over a pot of simmering water. Stir over a low heat until melted, then turn off the heat.
Whisk the egg whites until stiff, then fold into the warm cheese mixture. Using a fork, dip cubes of bread into the mixture and toss until coated. Gently shake off any excess, then place the dipped cubes on the prepared trays.
Lightly brush the tops with melted butter and transfer trays to the freezer. When the cubes are frozen, cover and store in the freezer for up to two months.
When you’re ready to cook, heat the oven to 180°C. Bake still-frozen cheese puffs for 10 to 15 minutes or until lightly browned. Sprinkle with salt and serve immediately.