Best Cream Cheese Puffs Recipes

HAM AND CHEESE CREAM PUFFS

Steps:

• In a small bowl, beat the cream cheese, mayonnaise and milk until blended. Stir in the ham, cheese, pepper, chives, parsley and garlic. Cover and refrigerate until ready to use., In a large saucepan, bring the water, butter, seasoned salt, garlic powder and onion powder to a boil. Add flour all at once and stir until a smooth ball forms., Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in the cheese, parsley and chives., Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , Just before serving, fill cream puffs with ham mixture. Sprinkle with additional parsley and chives.

PâTE à CHOUX FOR CHEESE PUFFS AND CREAM PUFFS

Steps:

• Put butter and salt in medium saucepan with 1 cup water, and bring to a boil. Add flour, and stir with wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
• Transfer dough to bowl of stand mixer fitted with paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time. Make sure each egg is fully incorporated before adding the next. After fourth egg has been added, beat for a minute more, until dough is smooth and glossy. Stop machine, add cayenne, nutmeg, pepper and grated cheese, then mix briefly to combine. (If you don't have a mixer, you can also beat the dough vigorously by hand.) Scrape down sides of bowl and remix, then put mixture in pastry bag.
• Heat oven to 425 degrees. Line two 12-by-18-inch baking sheets with parchment. On each sheet, pipe six rows of 1 1/2-inch-round mounds of dough, five to a row, with at least 1 inch of space between them. (If you prefer, use two soup spoons to put the dough on the sheet.) Brush each mound with beaten egg, smoothing the tops with a finger if not quite round.
• Bake for 10 minutes, then reduce heat to 375 degrees. Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp. Serve immediately or cool on a rack and reheat later.

CHEESE-OLIVE CREAM PUFFS

Steps:

• In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Drop by rounded teaspoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 400° for 25-30 minutes or until golden brown., Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs., For filling, in a small bowl, beat cream cheese until fluffy. Beat in sour cream and lemon-pepper. Fold in blue cheese and olives. Fill the cream puffs just before serving.

CHICKEN CREAM CHEESE PUFFS

Steps:

• Blend all ingredients EXCEPT chicken and croutons in a mixing bowl, reserving a tablespoon of melted butter for the tops. Add warm cooked chicken. Separate crescent rolls into squares (2 pre-cut rolls make one shell), pushing together the seams. Put a tablespoon of chicken mix in the middle, bring opposite corners of the roll together, twisting the top and pinching the seams. Brush tops with warm melted butter, top with crouton mix. Bake at 350 degrees F for 20-25 minutes, or until the pastry is done and the tops are golden brown.

SOUR CREAM CHEESE PUFFS

Steps:

• In a small bowl, beat the cream cheese, sour cream, red pepper, onion, lemon juice, dill and pepper until blended. , Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup. , Bake at 375° for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm.

SALMON CREAM CHEESE PUFFS

Steps:

• Thaw puff pastry sheet. Cut into 6 squares.
• Preheat oven to 425 degrees F.
• Mix salmon, cream cheese, sour cream, parsley, green onions, seasoning, hot sauce and salt & pepper.
• Scoop about 1/4 to 1/2 cup salmon mixture onto each puff pastry square.
• Bring corners of puff pastry together and pinch closed.
• Combine egg & water for an egg wash and brush on top of puff pastry.
• Cook in 425 oven for 20 minutes.

MAPLE CREAM CHEESE SAUSAGE PUFFS

Steps:

• Brown sausage in a dry skillet over a low to medium flame.
• When the sausage starts to brown, add chopped apple.
• Stir fry until sausage is thoroughly browned.
• Season with salt and black pepper to taste.
• Drain excess juice, transfer sausage filling to a bowl.
• Add cream cheese to the warm filling and mix well.
• Separate crescent rolls into triangles and place one tablespoon of filling on wide edge of triangle.
• Roll wide edge of dough towards the "point" of the triangle, enveloping the filling.
• Fold edges of dough over so that filling is completely enclosed with dough.
• Bake at 375 degrees for 11-13 minutes or until golden brown.

CREAM CHEESE CRAB PUFFS

Steps:

• Bring water & butter to boil. Reduce to low heat.
• Add flour & salt, stirring vigorously over low heat until mixture forms a ball.
• Remove from heat.
• Add eggs one at a time, beating the mixture smooth after each addition.
• Place level Tablespoons of batter on ungreased cookie sheet.
• Bake at 400 degrees for 25 minutes.
• Cool.
• Mix remaining ingredients together.
• Cut tops off puffs & overfill them with the mixture.
• Replace tops.
• Bake at 375 degrees for 7 minutes on ungreased cookie sheet.

CREAM CHEESE MUFFIN PUFFS

Steps:

• 1. Heat oven according to direction on the biscuit can. Mix sugar and cinnamon together in one bowl.
• 2. Mix melted butter and vanilla together in a second bowl.
• 3. Cut cream cheese into 10 cubes.
• 4. Slightly flatten out each biscuit using your fingers.
• 5. Dip each cream cheese cube into butter mixture.
• 6. Then roll in sugar mixture.
• 7. Place each cube inside each biscuit.
• 8. Wrap around and pinch biscuit to seal the cube inside of it.
• 9. Dip the cheese wrapped biscuit into the butter mixture.
• 10. Then roll in the sugar mixture.
• 11. Place seam side down in an ungreased muffin tin.
• 12. Bake for 10 to 12 minutes.
• 13. Cool slightly and enjoy.

CREAM CHEESE MUFFIN PUFFS

Steps:

• In a small bowl, combine the sugar and cinnamon. In another bowl, combine the butter and vanilla. Separate dough into 10 biscuits; press each into a 3-in. circle. Dip cream cheese cubes in butter and then in cinnamon-sugar. Place one in the center of each biscuit. Fold dough over cube; seal and shape into balls. , Dip balls in butter, then in cinnamon-sugar. Place seam side down in greased muffin cups. Bake at 375° for 14-18 minutes or until golden brown. Serve warm.

CREAM CHEESE MUFFIN PUFFS

Steps:

• Heat oven to 375°.
• Melt margarine in a bowl.
• Cut cream cheese into 10 cubes.
• In a second small bowl, combine sugar, cinnamon and extract.
• Dip cheese cube in sugar mixture, then place in the center of a biscuit.
• Fold dough over cheese, pinching to seal.
• Roll dough into ball, dip the doughball into margarine and then the sugar mixture again.
• Place seam side down in an ungreased muffin tin.
• Repeat with the remaining 9 biscuits and cheese cubes.
• Bake for 12-18 minutes at 375° or until golden brown.

CREAM CHEESE SAUSAGE PUFFS

Steps:

• In a skillet over medium heat, cook sausage until almost done. Add onions and mushrooms; saute' until sausage is no longer pink and onions are tender. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir cream cheese into warm sausage mixture; mix well. Separate crescent rolls into triangles and cut each triangle in half lengthwise. Place one teaspoon filling on wide edge of triangle. Roll wide edge of dough toward the point of the triangle. Bake at 375 degrees for 9-11 minutes or until golden brown.

CHEESE PUFFS WITH SALSA CREAM FILLING

Steps:

• Preheat oven to 425*.
• Grease 2 baking sheets.
• To make dough: In a heavy 2 qt.
• saucepan, combine 1 cup water with butter, salt, pepper,and nutmeg.
• When butter has melted and water is boiling, remove pan from heat andd beat in flour all at once with a wooden spoon.
• Stir vigorously until the mixture forms a ball and leaves sides of pan.
• (If it doesn't, return pan to heat and beat hard 1 to 2 mins., until it forms a ball).
• Off of the heat, beat in 4 eggs, 1 at a time until each is thoroughly incorporated.
• Beat in 1 cup of grated cheese.
• Transfer the dough to a pastry bag fitted with a plain 1/2" tip.
• Pipe rounds on the prepared baking sheets, each about 1 inch in diameter, 1" high, and 2" apart.
• With a pastry brush, very carefully brush the tops of the rounds with some of the egg wash, being sure not to let any drip onto the baking sheets.
• (It will act like glue and prevent puffs from puffing).
• Sprinkle the remaining cheese over the tops of the rounds.
• Bake for 20 to 25 mins.
• or until golden and crisp.
• Remove from the oven and turn off the oven.
• With the tip of a small, sharp knife, pierce the top side of each puff, then return the baking sheets to the oven to dry for 10 mins.
• Remove and let cool on wire racks.
• While the puffs are baking or as they cool, make the filling: Drain the salsa.
• In a bowl combine the cream cheese with half of the drained salsa.
• Add salsa to taste.
• With a small sharp knife, cut off the top half of the puffs.
• Spoon filling into each puff and place the tops of the puffs back on.

SAVORY CHEESE PUFFS !!! STANDARD CREAM PUFFS!!!

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Boil first 4 ingredients over medium to high heat. Beat in the flour until the mixture sticks together and forms a ball. Remove from heat.
• 3. Use an electric mixer in the pan (high speed). Beating well after each addition: add the eggs one at a time. It should be cooled and smooth. At this point add the sharp cheddar cheese mixing in well.
• 4. On parchment lined cookie sheet: Drop by spoonfuls the desired size you want your puffs to be (I use 1-1/2 teaspoons to 1 Tablespoon to make appetizers. You can smooth and round off the tops by slightly dampening your fingers for a more uniform look. Space about 2 inches apart.
• 5. Bake for 25 - 30 minutes depending on your oven. Cool on wire rack.
• 6. When puffs are cooled, slice across about 2/3 of the way up. Using a small spoon... scoop out any dough that is in the center of the puffs to make room for fillings.
• 7. Put your favorite savory fillings in. Over fill slightly and put the "lid" back on.
• 8. **** These are so pretty on a platter. Especially if you make differnt fillings. **** The same goes for the sweet version. **** Follow the same instructions for the sweet version of the cream puff shells.

SOUR CREAM CHEESE PUFFS

Steps:

• 1. In a small bowl, beat the cream cheese, sour cream, red pepper, onion, lemon juice, dill and pepper until blended.
• 2. Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup.
• 3. Bake at 375° for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm.

CREAM CHEESE PUFFS

Steps:

• 1. In deep fryer, heavy saucepan or wok, heat 2 to 3 inches of oil to 375°F.2. Meanwhile, place 1 wonton skin on work surface with 1 corner facing you. Cover remaining skins with damp paper towel to prevent drying out. Lightly brush edges of wonton skin with water. Place 2 teaspoons cream cheese just below center of wonton skin. Fold corner farthest from you down over filling to form a triangle press edges to seal well. Bring 2 outer points of triangle together press to seal well, using small amount of water if necessary. Repeat with remaining wonton skins and cream cheese. Cover cream cheese puffs with plastic wrap set aside.3. Fry cream cheese puffs, a few at a time, in hot oil (375°F.) for 1 to 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with a variety of dipping sauces.Nutrition Information Per Serving: Serving Size: 1 Appetizer * Calories: 90 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 2 g 10% * Cholesterol: 10 mg 3% * Sodium: 70 mg 3% * Total Carbohydrate: 5 g 2% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 1 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1 Fat or 1/2 Carbohydrate, 1 Fat