Name: Cheddar Dill Puffs
Cook time: 20 minutes
Total time: 1 1/4 hours
Yield: Makes about 60 hors d'oeuvres
Ingredients: 1 cup water; 1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces; 1/2 teaspoon salt; 1 cup all-purpose flour; 4 to 5 large eggs; 6 oz extra-sharp Cheddar (preferably yellow), finely grated (1 1/2 cups); 2 tablespoons finely chopped fresh dill; parchment paper (optional); a pastry bag fitted with 1/2-inch plain tip (optional)

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Cheddar Dill PuffsAnna Williams

We like to think of these as an American version of gougères.

Cooks' note:

·Puffs can be made 2 days ahead and cooled completely, then chilled in sealed plastic bags or frozen 1 week. Reheat, uncovered, on baking sheets in a preheated 350°F oven 10 minutes ifchilled or 15 minutes if frozen.

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