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Nut and Cream Cheese Puffs

Easy to make and delicious to eat, Nut and Cream Cheese Puffs may be served as a light supper snack accompanied by a green salad, or as an appetizer with drinks.

4-8

8 oz. cream cheese

2 tablespoons mayonnaise

2 ½ oz. walnuts, chopped

1 medium-sized red pepper, white pith removed, seeded and finely chopped

8 oz. canned pineapple slices, drained and finely chopped { teaspoon salt

8 large Choux Puffs, cooled to room temperature

In a medium-sized mixing bowl, combine the cream cheese and mayonnaise, beating with a fork until they are blended. Stir in the walnuts, red pepper and pineapple and season with the salt. Set aside.

Gently cut off the tops of the choux puffs with a sharp knife. Spoon in the filling. Replace the tops, gently pressing the two parts of the puffs together.

Serve as soon as possible after filling.

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