Fa-La-La Prosciutto Puffs Recipe

3.5 3
Fa-La-La Prosciutto Puffs Recipe
Fa-La-La Prosciutto Puffs Recipe photo by Taste of Home
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Fa-La-La Prosciutto Puffs Recipe

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3.5 3
Publisher Photo
These puffs are light, tasty treats that practically melt in your mouth. Young and old alike said how much they enjoyed eating one...then another...and another!—Nella Parker, Hersey, Michigan
MAKES:
27 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
27 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 cup water
  • 6 tablespoons butter
  • 1/8 teaspoon pepper
  • 1 cup all-purpose flour
  • 5 eggs
  • 3/4 cup finely chopped prosciutto or deli ham
  • 1/4 cup minced chives

Directions

In a large saucepan, bring the water, butter and pepper to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in prosciutto and chives.
Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 425° for 18-22 minutes or until golden brown. Remove to wire racks. Serve warm. Refrigerate leftovers. Yield: 4-1/2 dozen.
Originally published as Fa-La-La Prosciutto Puffs in Taste of Home December/January 2005, p18

Nutritional Facts

2 each: 61 calories, 4g fat (2g saturated fat), 49mg cholesterol, 108mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 1 cup water
  • 6 tablespoons butter
  • 1/8 teaspoon pepper
  • 1 cup all-purpose flour
  • 5 eggs
  • 3/4 cup finely chopped prosciutto or deli ham
  • 1/4 cup minced chives
  1. In a large saucepan, bring the water, butter and pepper to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
  2. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in prosciutto and chives.
  3. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 425° for 18-22 minutes or until golden brown. Remove to wire racks. Serve warm. Refrigerate leftovers. Yield: 4-1/2 dozen.
Originally published as Fa-La-La Prosciutto Puffs in Taste of Home December/January 2005, p18

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