Cheese Ramkin

Rating: 3.33 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

This is a recipe from my ninety three year old grandmother from Switzerland. She is still making these cheesy bite sized puff pastry appetizers that can be served at room temperature or hot out of the oven. Once you have had one, good luck stopping.

By sdr3
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Roll out the puff pastry sheets to 1/4 inch thickness on a lightly floured surface. Cut into 3 inch squares. Press the squares into the cups of two 12 cup muffin tins to make pastry cups.

  • In a medium bowl, whisk together the egg, milk, flour, pepper and nutmeg. Stir in cheese until evenly blended. Distribute the mixture evenly amongst the pastry cups.

  • Bake for 12 to 15 minutes in the preheated oven, until the pastry is golden brown and the filling has puffed up. Cool in the pans until you can touch them before removing. Serve warm or at room temperature.

Nutrition Facts

Per Serving:
315.1 calories; 9.6 g protein; 19.8 g carbohydrates; 36.9 mg cholesterol; 174.9 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

chefsazy
Rating: 4 stars
01/26/2008
I was very pleasantly surprised with this recipe. I was looking for a recipe to use a left over puff pastry sheet. I used individually wrapped swiss slices since I did not have Gruyere on hand. Also since I only had one pastry sheet I halved the other ingredients but still used one whole egg. The result was marvelous. My husband ate more of these than the soup I served them with for dinner. Thanks for the recipe. We'll definitely make it again! Read More
Helpful
(7)

Most helpful critical review

Superstarr
Rating: 3 stars
09/14/2009
just made this today because I had to use up some puff pastry and cheddar cheese. seems like there was too much milk and you definitely need to cook much longer because mine turned out gummy on the bottom and mushy in the middle after cooking for about 16 minutes! I added some scallions for flavor...I will make these again but will cook much longer and use less milk...perhaps one more egg? Read More
Helpful
(6)
9 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
chefsazy
Rating: 4 stars
01/25/2008
I was very pleasantly surprised with this recipe. I was looking for a recipe to use a left over puff pastry sheet. I used individually wrapped swiss slices since I did not have Gruyere on hand. Also since I only had one pastry sheet I halved the other ingredients but still used one whole egg. The result was marvelous. My husband ate more of these than the soup I served them with for dinner. Thanks for the recipe. We'll definitely make it again! Read More
Helpful
(7)
Superstarr
Rating: 3 stars
09/14/2009
just made this today because I had to use up some puff pastry and cheddar cheese. seems like there was too much milk and you definitely need to cook much longer because mine turned out gummy on the bottom and mushy in the middle after cooking for about 16 minutes! I added some scallions for flavor...I will make these again but will cook much longer and use less milk...perhaps one more egg? Read More
Helpful
(6)
sdr3
Rating: 5 stars
03/20/2008
Well of course I love this recipe. One note we make them in the small mini muffin pans not the large ones. That might be why the 3 inch square did not work. Hope this is helpful and thanks for the reviews you made my grandmothers day!!! Read More
Helpful
(5)
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caitlincvv
Rating: 3 stars
01/04/2010
This recipe was pretty good but a little bland. Next time I would use a different type of cheese something sharper. Also my filling did not puff up at all. Read More
Helpful
(3)
Alyssa Yeo
Rating: 2 stars
11/09/2009
This looked like a great appetizer recipe but mine went all wrong. The egg was runny and undercooked even after it puffed up. It tasted a bit to rich for me and just didn't turn out the way I was hoping. Read More
Helpful
(1)
kathy
Rating: 4 stars
02/04/2008
my family enjoyed these. next time i will make my squares a bit larger. i did prepare my pans and cheese mixture early in the day. i look forward to serving these again! Read More
Helpful
(1)
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Amy Bither Johnson
Rating: 2 stars
04/24/2008
I did not see the "wow" factor in this recipe. First time I made the recipe according to the directions...BLAH Second time I added toppings green chilis sauted mushrooms onions.. tried them in mini muffin pans and the reg size. Still no improvement.. too eggy and cooking time much much longer than recipe calls for....I do love puff pastry but I was hoping for more!! Read More
Helpful
(1)
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