Hazelnut shrimp cheese puffs
35 Puffs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8¼ | ounce | Canned pineapple well drained |
| ½ | cup | Shredded carrot |
| ½ | pounds | Ricotta cheese |
| ½ | cup | Plain yogurt |
| 1 | teaspoon | Lemon juice |
| 9 | ounces | Canned small shrimp drained |
| 2 | Hard cooked eggs; chopped | |
| ½ | cup | Chopped Oregon hazelnuts (roasted) |
| ½ | cup | Butter or margarine |
| 1 | cup | Boiling water |
| 1 | cup | All-purpose flour |
| ¼ | teaspoon | Salt |
| 4 | Eggs | |
Directions
APPETIZER CREAM PUFFS
Yield: 35 to 40 puffs.
Combine first five ingredients. Fold in shrimp, eggs and nuts. Cover and chill. Just before serving, spoon a rounded tablespoon of filling into each cream puff.
Appetizer Cream Puffs: In a saucepan, melt ½ cup butter or margarine in 1 cup boiling water. Add 1 cup all-purpose flour and ¼ teaspoon salt all at once; stir vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from heat; cool slightly. Add 4 eggs, one at a time, beating until smooth after each.
Drop level tablespoons of dough 3 inches apart on greased baking sheet. Bake at 400 for 25 minutes. Cool on rack. Cut off the top third of each puff. Remove any soft dough from inside.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board