Tiny cream puffs stuffed with a light whipped filling are a fun addition to your holiday appetizer party.
Ingredients
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1/2 cupwater
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1/4 cupbutter or margarine
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1/2 cupall-purpose flour
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1/2 cupBetter'nEggs®
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2 Tbsp.dried cranberries, coarsely chopped
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1/2 tsp.freshly grated orange peel
Filling Ingredients
- 1 oz.
cream cheese, softened- 1/4 cup
heavy whipping cream- 1 Tbsp.
sugarInstructions
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Heat oven to 350°F. In medium saucepan heat water and butter to a boil. Reduce heat to low. Stir in flour; cooking until mixture leaves the sides of the pan. Stir in Better'n Eggs, 1/4 cup at a time, stirring vigorously with a wooden spoon until mixture is smooth and glossy. Stir in dried cranberries and orange peel.
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Drop generous teaspoons full of mixture onto ungreased cookie sheet. Bake for 12 to 15 minutes or until puffed and golden brown. Cool completely.
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Meanwhile in small bowl, beat cream cheese with hand mixer until smooth. Add whip cream; beating until smooth and soft peaks form. Stir in sugar.
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Slice cream puffs in half. Fill with about 1 teaspoon of cream cheese mixture. Serve immediately.
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Tip: Make this appetizer up to 4 hours ahead. Bake cream puffs; cool completely. Mix up filling; cover and store in refrigerator. Assemble just before serving.
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