Reviewed: Dec. 25, 2011

These were amazing!!! I used half of the chill and cayenne powders that the original recipe called for and it was just wonderful. I do highly recommend some kind of non-stick surface to bake on, otherwise they can get pretty stuck on the baking sheet (though they didn't taste any different).

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

zodoz

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Nov. 11, 2010

Not impressed, unfortunately. I did drop by teaspoon and it created cookies, but the flavor just did not impress me. Maybe the mixture of the spices and the gruyere? I may try again in the future, but change up the spices (too much thyme in my opinion) and maybe change the cheese as well. Thanks for the recipe, though!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

Reviewed: Dec. 6, 2009

Excellent Recipe. They are a big hit. I followed recipe and they came out fine. I added Salmon filling and they were very very tasty.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Jim H

Reviewed: Jul. 9, 2009

With puffs like this you have to watch the weather. If it is rainy and cloudy they will not always puff. I used the pepper cheese and my husband loved them. Dropped them from a pastry tube, and they puffed fine. I am going to play with this with some other cheeses and let you all know how they turn out!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

wills

Cooking Level: Expert

Reviewed: Jul. 9, 2009

This recipe is good - no doubt. But I made a 2nd version using already bought flaky biscuit dough and just adding the cheese and herbs/spices and then followed baking directions. What a time saver! Sandra Lee - whatch out!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Stacey

Reviewed: Jan. 14, 2009

super super super super super

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

HARISINGHJAIPUR

Reviewed: Nov. 30, 2008

I doubled the recipe, following the recipe exactly, but did not use leftover egg yolk for puff tops. Dropping dough by teaspoons made the "puffs" flat. Next batch I used a ziploc bag, snipped the corner, and piped the dough out in small drops; baked one sheet at a time. This was successful, but it did take a long time. I liked them, but my daughter's class thought they were a bit spicy.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

KK, RD

Living In: Simi Valley, California, USA

Reviewed: Oct. 20, 2008

My batch puffed up fine. I thought the taste was a little eggy *like cream puffs* All in all pretty good alternative to making buscuits when wanting a lighter more airy texture but the same taste.

Was this review helpful? [ YES ]
6 users found this review helpful