Hazelnut Shrimp Cheese Puffs Recipe

Hazelnut Shrimp Cheese Puffs Recipe

Yield: 35 Puffs
Recipe by luhu.jp

Ingredients:
8 1/4 ounce: Canned pineapple, well drained
1/2 cup: Shredded carrot,
1/2 lbs: Ricotta cheese,
1/2 cup: Plain yogurt,
1 tsp: Lemon juice,
9 ounce: Canned small shrimp, drained
2: Hard cooked eggs, chopped
1/2 cup: Chopped Oregon hazelnuts, (roasted)

APPETIZER CREAM PUFFS
1/2 cup: Butter or margarine,
1 cup: Boiling water,
1 cup: All-purpose flour,
1/4 tsp: Salt,
4: Eggs,

Directions:

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 1/2 cup butter or
margarine in 1 cup boiling water. Add 1 cup all-purpose flour and 1/4
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


Source from luhu.jp