Puffs:

• 1/4 cup unsalted butter, cubed
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 2 eggs
• 2/3 cup shredded Wood River Creamery Original Cheese

Filling:

• 8 oz brick-style plain cream cheese
• 1/2 cup shredded Wood River Creamery Original Cheese
• 2 tbsp finely chopped chives
• 2 tsp freshly grated lemon zest
• 1 tbsp freshy squeezed lemon juice

Preheat oven to 425˚F

Puffs

• In a medium saucepan set over medium heat, add 1/2 cup water, butter, and salt; bring to a boil. Remove from heat. Add flour all at once. Using a wooden spoon, vigorously stir until the mixture forms a ball and the dough pulls away from the sides of the saucepan.

• Return the saucepan to medium-low heat. Continue to stir vigorously for 1 to 2 minutes or until a thin, dry film forms on the bottom of the saucepan. Remove from heat. Transfer dough to bowl; let cool for 5 minutes.

• One at a time, add eggs, beating with a wooden spoon after each addition until well incorporated and the mixture is smooth. (Alternatively, beat with an electric mixer.) The final dough should be smooth, shiny, and thickened. Fold in cheese.

• Transfer dough to a pastry bag fitted with a 3/4-inch round tip. Pipe 1 tbsp rounds onto parchment lined baking sheet, spacing at least 1 inch apart. Using fingers dipped in water, carefully pat down any peaks and slightly smooth tops.

• Bake for 15 to 20 minutes or until pastry is puffed. Reduce heat to 375°F. Bake for 15 to 20 minutes or until golden brown and crisp. Let cool completely on a wire rack. 

Filling

• In a medium bowl and using a handheld electric mixer, whip cream cheese until light and fluffy. Beat in cheese, chives, lemon zest, and lemon juice. Transfer to a clean piping bag fitted with a 1/2-inch round tip.

• Just before serving, cut a slit in the bottoms of each pastry and fill with cream cheese mixture.

Tip: If you don’t have pastry bags, use 2 spoons to dollop rounds of dough onto a baking sheet. To fill pastry puffs, without cutting all the way through, slice puffs in half horizontally, then use 2 spoons to dollop the cream cheese mixture on the bottom halves of each pastry.