GOUDA-CASHEW BOUCHEES
Bouchee is French for "small patty" or "mouthful". Each one of these little bites are crowned with a buttery cashew. From The Summerhouse Sampler cookbook, Columbus, Georgia.
Provided by Miss Annie
Categories Cheese
Time 36m
Yield 24 bouchees
Number Of Ingredients 6
Steps:
- Combine cheese and butter in a large mixing bowl; beat at medium speed of electric mixer until blended.
- Combine flour, mustard, and salt; add to cheese mixture, beating until dough is no longer crumbly.
- Shape into 24 (1-inch) balls.
- Place on lightly greased baking sheets; gently press a cashew on top of each ball.
- Bake at 375ºF for 16-18 minutes or until lightly browned.
- Let cool on wire racks.
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Kaylee Garman
[email protected]These were a bit too rich for my taste. I think I'll try a different recipe next time.
Andy Orco
[email protected]I'm not a big fan of puff pastry, but I thought these bouchees were really good. The filling was creamy and flavorful.
Oluwapelumi lasekan
[email protected]These bouchees are perfect for a quick and easy snack. I love that I can just pop them in the oven and they're done in minutes.
jafrizza
[email protected]I made these for a party and they were a huge hit! Everyone raved about them.
MD Macom
[email protected]These are so addictive! I can't stop eating them.
Shelly Day
[email protected]I'm not sure what I did wrong, but my bouchees turned out really dry. Maybe I overbaked them?
samir gabr
[email protected]I added some chopped chives to the filling and they really took these bouchees to the next level.
Jatt Ttaj
[email protected]These were delicious! I used a sharp cheddar cheese instead of gouda and they were still amazing.
H A Y A T - C K
[email protected]Overall, I thought these bouchees were just okay. They were easy to make, but the flavor was a bit bland.
SHIHAB THARAYIL
[email protected]I had some trouble getting the puff pastry to rise. I think I might have over-worked the dough.
Jennifer Boakye Mensah
[email protected]These were a bit too salty for my taste. I think I'll use less gouda next time.
Namulindwa Hanifah
[email protected]I'm not a huge fan of cashews, but I loved these bouchees. The gouda and puff pastry really balance out the flavor.
Emily Kyania
[email protected]These bouchees are perfect for a party or potluck. They're easy to transport and they always disappear quickly.
Gorge Theone
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Shamso Cartan
[email protected]These were so easy to make and they tasted amazing! I will definitely be making these again.
Tahir Shika
[email protected]The combination of gouda, cashews, and puff pastry is divine. I highly recommend trying this recipe.
Brenda Davis
[email protected]I've made these bouchees several times now and they're always a crowd-pleaser. They're easy to make and always turn out perfectly.
Chi Kago
[email protected]These were a hit at my party! Everyone loved the combination of flavors and textures.