Cream cheese puffs hgsk65a
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ¾ | cup | Milk |
| 2 | eaches | Eggs |
| ½ | teaspoon | Salt |
| ¼ | cup | Water (or less) |
| 2 | teaspoons | Light cream |
| 8 | ounces | Cream cheese (room temp.) |
| 2 | tablespoons | Mayonaise |
| ½ | teaspoon | Onion powder |
| 12 | ounces | Shrimp OR crab OR chicken |
| ¼ | teaspoon | Garlic salt |
Directions
PASTRY PUFFS
FILLING
********************************Pastry Puffs****************************** Put all pastry ingredients in blender container. Process until smooth. Pour into lightly oiled mini-muffin tins, fill to ⅔ full. Bake at 475 degrees for 10 minutes, until high and light brown. Remove from oven - pastries will fall. Allow to cool completely. **********************************FILLING************** ***************** Combine filling ingredients. Fill the indentation in top of the pastry with a teaspoon of the filling. Top with olive slice, or carrot curl. Chill.