Hot Olive Cheese Puffs

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 230°C (450°F) and line a baking sheet with parchment paper.

   Ca. 2 min.

2. 2

   In a large bowl, use an electric mixer or a sturdy spoon to cream the softened butter until it is smooth.

   Ca. 2 min.

3. 3

   Add the finely grated sharp cheddar cheese to the butter and beat until the mixture is light and well combined.

   Ca. 3 min.

4. 4

   In a separate small bowl, whisk together the all-purpose flour, sweet paprika, salt, and optional cayenne pepper.

   Ca. 1 min.

5. 5

   Gradually add the dry ingredients to the cheese mixture, mixing on low speed or by hand until a stiff dough forms.

   Ca. 2 min.

   Kokkens note: The dough will be quite firm; don't be afraid to use your hands to bring it together at the end.

6. 6

   Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.

   Ca. 1 min.

   Kokkens note: Chilling the dough makes it less sticky and much easier to wrap around the olives.

7. 7

   While the dough chills, ensure the olives are thoroughly drained and pat them completely dry with paper towels.

   Ca. 3 min.

   Kokkens note: A dry surface on the olive helps the dough adhere properly.

8. 8

   Take about a teaspoon of dough for each olive, flatten it in your palm, and wrap it around the olive, pinching the seams to seal it completely.

   Ca. 14 min.

   Kokkens note: Roll the wrapped olive between your palms to create a smooth, even ball.

9. 9

   Arrange the dough-wrapped olives on the prepared baking sheet, leaving a little space between each one.

   Ca. 2 min.

10. 10

    Bake for 12 to 15 minutes, or until the puffs are golden brown and slightly crisp.

    Ca. 15 min.

11. 11

    Let the puffs cool on the baking sheet for a few minutes before serving warm.

    Kokkens note: They are best served warm but are also delicious at room temperature.