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Peter Pumpkin Cheese Puffs

 Peter Pumpkin Cheese Puffs
You, too, can be "Peter the Pumpkin Eater" from the classic nursery rhyme when you prepare a batch of these fluffy and tender cheese puffs that look like mini pumpkins. Romano cheese gives them a nice tang and their cream cheese stems complete the seasonal look. —Taste of Home Test Kitchen
18 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 2 tablespoons cream cheese, softened
  • 1/2 teaspoon balsamic vinegar
  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1/4 teaspoon salt
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 4 drops yellow paste food coloring
  • 1 drop red paste food coloring
  • 1/2 cup grated Romano cheese
  • 2 eggs
  • 20 sprigs fresh Italian parsley, stems removed

Directions

  • In a small bowl, combine cream cheese and vinegar. Cover and
  • refrigerate. In a large saucepan, bring the water, butter and salt
  • to a boil. Add flour all at once and stir until a smooth ball forms.
  • Remove from the heat; let stand for 5 minutes.
  • In a small bowl, combine the yellow and red food coloring; stir
  • Romano cheese and food coloring into dough. Add eggs, one at a time;
  • beating well after each addition. Continue beating until mixture is
  • smooth and shiny.
  • Drop by level tablespoonfuls 3 in. apart onto a greased baking sheet.
  • Bake at 400° for 15-20 minutes or until lightly browned. Remove

2 of 2

Peter Pumpkin Cheese Puffs (continued)

Directions (continued)

  • to a wire rack to cool.
  • Using a star tip and reserved cream cheese mixture, pipe stems onto
  • puffs. Add parsley sprigs. Refrigerate leftovers. Yield: 10
  • servings.