New England Gourgeres

New England GourgeresI always have apples on my mind and in my kitchen this time of year and I felt like baking early this morning (OK I feel like baking every morning but I had time to do it today).  I dug around in the fridge and pantry for ideas of what to do with the apples and saw that the cheese drawer was overflowing with random bits left from sampling and cheese platters and a hefty chunk of  sharp cheddar.  

I had been thinking about making gourgeres for sometime and that would be the perfect way to use up some cheese and apples seemed like a great addition.  They came out so delicious and I made plenty to freeze and serve at Rosh Hashonna dinner next week.  Better get them in the freezer soon or I might have to revise this post as I just keep eating them…New England Gourgeres inside

New England Gourgeres
1 cup All-Purpose Flour
6 Tbs Butter
1 cup Water
4 Eggs
1 ½ cup Sharp Cheddar Cheese (shredded)
2/3 cup Peeled Apple (finely diced)
1/3 cup Blue Cheese (crumbed finely)
Dash of Nutmeg 

  1. Heat the oven to 400 and line two cookie tins with parchment paper
  2. Place butter and water in a medium saucepan over low heat
  3. Cook until butter melts, do not allow to boil
  4. Add in flour and turn up heat to medium high
  5. Stir constantly until a ball of dough forms
  6. Remove from heat and place the dough ball in the bowl of a stand mixer fitted with the paddle attachment
  7. Start the mixer to mix and cool the dough slightly
  8. Add the eggs one at a time, incorporating fully before adding the next egg
  9. When all eggs have been added and dough is silky smooth stop the mixer
  10. Add the apples and cheese and mix by hand to combine well
  11. Use a spoon or a cookie scoop to make little mounds of the dough on the parchment lines cookie sheets
  12. Bake for about 15 minutes or until lightly browned and puffed
  13. Cool slightly and serve or cool fully and freeze.
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