Recipes

Punjabi Cheese Puffs

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• Prep: 20 min.
• Servings: 18
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Lahore meets El Paso in your kitchen! Start your recipe with Kraft Tex Mex Light Shredded Cheese and serve these treats with mango chutney on the side and let the Bhangra begin!

What You Need!

1/2 cup Kraft Tex Mex Light Shredded Cheese [Light 38% less than our regular Tex Mex]
1/4 cup mashed potatoes
1/4 cup pressed cottage cheese
2 tsp. dried fenugreek leaves
1-1/2 tsp. garam masala
1-1/2 tsp. ground coriander
1-1/2 tsp. ground cumin
1/2 tsp. red chili powder or cayenne pepper
1 pkg. (411 g) frozen puff pastry (2 blocks), thawed
1/4 cup flour
1 egg, beaten

Make It!

HEAT oven to 400^oF.
MIX first 8 ingredients in large bowl. Roll out 1 pastry block to 9-inch square on lightly floured surface; cut into 3 (3-inch wide) strips. Cut each strip into 3 (3-inch) squares. Dust squares lightly with flour; stack on plate. Repeat with remaining pastry block.
SPOON about 1 Tbsp. cheese mixture onto centre of each pastry square; fold diagonally in half. Firmly press edges together with fork to seal. Place on parchment-covered baking sheet; brush with egg.
BAKE 18 to 20 min. or until crisp and golden brown.

Serving Suggestion:

Serve with mango chutney on the side.

Make Ahead:

Cheese filling can be made ahead of time. Refrigerate up to 24 hours before using as directed.

Nutritional Information

(per serving)
Serving Size = 1 puff (38 g) each