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

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