Gruyere Puff Ring Recipes

GRUYèRE BREAD RING

Steps:

• Heat oven to 400°F. Grease 2 cookie sheets.
• Heat milk and butter to rolling boil in 2-quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Fold in 2/3 cup of the cheese.
• Divide dough in half. Drop dough by tablespoonfuls onto cookie sheet to form two 4-inch rings; smooth with spatula. Sprinkle with remaining 1/3 cup cheese. Bake 50 to 60 minutes or until puffed and golden.

GRUYèRE PUFF

Steps:

• Heat oven to 400 degrees.
• Whisk together eggs, milk, flour, salt and pepper in bowl until smooth. Stir in cheese.
• In 9-inch ovenproof skillet, melt butter. Swirl to coat all sides. Pour in batter. Transfer to oven. Bake until puffed and dark golden, 30 minutes. Sprinkle with salt, serve hot.

GRUYERE PUFF RING

Steps:

• Heat oven to 400°F.
• Heat milk and margarine to rolling boil in 2-quart saucepan.
• Stir in flour.
• Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
• Beat in the eggs, all at once; continue beating until smooth and thickened.
• Beat in 1/2 cup of the Gruyere cheese and the Parmesan cheese.
• Drop 3/4 of the dough by TABLESPOONS into 8 mounds to form a circle on greased cookie sheet.
• (Each mound of dough should just touch the next one.) Drop a TEASPOON of remaining dough onto center of each mound.
• Sprinkle with remaining Gruyere cheese.
• Bake on center oven rack until ring is puffed and golden, 30 to 35 minutes.
• 1 ring (8 servings) 205 calories per serving.
• Betty Crocker's Cookbook.

GRUYERE-MUSHROOM PUFF PASTRY BITES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
• Heat olive oil in a skillet over medium heat. Add onion and cook until the edges of the onion begin to brown and caramelize, about 3 minutes. Add mushrooms and garlic, and cook until mushrooms are soft, 3 to 4 minutes. Season with salt and pepper. Transfer vegetables to a paper towel-lined plate with a slotted spoon.
• Roll out puff pastry sheet into a horizontal rectangle on a large, lightly floured cutting board. Use a pizza slicer to cut pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 1/2-inch) squares. Press each dough square into each mini muffin cup and prick with the tines of a fork.
• Divide mushroom mixture amongst pastry cups. Top with shredded Gruyere and Parmesan cheeses. Sprinkle with thyme.
• Bake in the preheated oven until the pastry is puffed up and the corners are golden brown, 14 to 16 minutes. Cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.