- Course Hors D'oeuvres & Appetizers
- Prep. Time 40 mins
- Cooking Time 30 - 40 mins
- Yields 48 servings
For a delicious and fresh entrée that your guests will appreciate, serve these cute and delightful pastries stuffed with a luscious cream cheese and sundried tomato pesto filling.
Ingredients
Milk cream-puff pastry:
Filling:
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This recipe is brought to you by:Preparation
Preheat oven to 350oF (180oC). Line cookie sheet with parchment paper.
Whip eggs and set aside.
In saucepan, bring milk to boil with sugar, salt and butter.
Add flour to saucepan and stir until thickened dough doesn’t stick to sides of saucepan.
Transfer to bowl and incorporate eggs a bit at a time, stirring well between additions.
Drop teaspoons of pastry dough onto parchment-covered cookie sheet.
Bake 30–40 minutes or until puffed up and golden.
Let cool. Store in tightly sealed container until use. Puffs may be frozen in advance.
Mix cheese with parsley, shallot and pesto.
Cut puffs horizontally in two. Garnish bottoms with 2 tsp (10 ml) filling and lettuce shoots or fine herbs. Cover with top halves, then serve
Tips
Canadian Mascarpone
Comments
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Raquel
December 1st, 2011
Please note you should let the dough cool off a bit before adding the eggs.
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