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Goblin Cheese Puff Eyeballs

Featured in the Honolulu Star-Advertiser on October 24, 2018.

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Ingredients:

Goblin Cheese Puff Eyeballs

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup water
  • 1/2 teaspoon Kosher salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 1/4 teaspoon pepper
  • 4 ounces Guryère cheese, coarsely grated
  • 1 cup cream cheese
  • 2 Japanese cucumbers, sliced
  • 1 jar pimiento-stuffed olives
  • Sriracha or ketchup for decorating

Directions:

  1. Heat oven to 425°F.
  2. Line 2 large baking sheets with parchment paper.
  3. In a medium saucepan on medium heat, add butter, 1 cup water, and salt to a boil.
  4. Add flour and stir vigorously until mixture comes together and looks smooth and shiny, about 1 minute.
  5. Transfer mixture to a large bowl and let sit until no longer hot to the touch, about 15 minutes.
  6. Add eggs, one at a time, and beat, until mixture comes back together and is smooth.
  7. Add pepper and cheese and mix.
  8. Using a 1 tablespoon cookie scoop, drop small balls 2 inches apart on baking sheet.
  9. Bake for 10 minutes, then rotate the pans top to bottom and front to back.
  10. Reduce heat to 350°F and continue baking until light golden brown, 12 -17 minutes more.
  11. Transfer to a wire rack to cool.
  12. To make eyeballs, use cream cheese as glue to place slices of cucumber and olives on top of each puff.
  13. Squeeze sriracha or ketchup into lines around the sides.

Serves 12.

Approximate Nutrient Analysis per serving (not including srirachi or ketchup):
220 calories, 18 g fat, 11 g saturated fat, 65 mg cholesterol, 170 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g sugar, 6 g protein

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