White Cheddar Puffs with Cranberry Cream Cheese Filling

White Cheddar Puffs with Cranberry Cream Cheese Filling

prep time

minutes
cook time

minute
servings
36-40

Ingredients














Cooking Instructions

For puffs:


1

Heat oven to 450°F. Bring water, butter, sugar and salt to boil in heavy-bottomed saucepan. Remove pan from heat and add flour and beat until mixture forms a mass and leaves the sides of the pan. Rest the dough for 5 minutes.


2

Transfer dough to bowl of food processor. Process with metal blade for a few seconds. Add eggs and process for 1 minute, stopping to scrape down sides. Mixture will be shiny and stiff. Add the cheddar and pulse just until incorporated.


3

Line baking sheets with parchment paper or silicone. Drop dough by rounded tablespoons* onto sheet (about 1 1/4- inch rounds). Bake on middle rack of oven for 7 minutes. Rotate sheet and turn down oven to 400°F. Bake for 13-15 minutes, until puffs have risen and are golden brown. Remove to racks and cool.


For filling:


1

Make a simple syrup by combining water and sugar in saucepan and bringing to full boil. Remove from heat.


2

Place cranberries on greased baking sheet with sides and roast in 400°F oven for about 10 minutes, until the berries release their juice. Mix the berries with the simple syrup and transfer to blender beaker. Blend on high speed for 2 minutes. Pass mixture through fine sieve and cool slightly. Mix cranberry mixture and cream cheese.


3

Split the puffs to form a base and lid. Fill base with about 2 tablespoons of the cranberry mixture and top with lid. Dust with powdered sugar, if desired.


*You may place the dough in a pastry bag with 3/4" tip and pipe onto baking sheets, if preferred.


Ingredients














Cooking Instructions

For puffs:


1

Heat oven to 450°F. Bring water, butter, sugar and salt to boil in heavy-bottomed saucepan. Remove pan from heat and add flour and beat until mixture forms a mass and leaves the sides of the pan. Rest the dough for 5 minutes.


2

Transfer dough to bowl of food processor. Process with metal blade for a few seconds. Add eggs and process for 1 minute, stopping to scrape down sides. Mixture will be shiny and stiff. Add the cheddar and pulse just until incorporated.


3

Line baking sheets with parchment paper or silicone. Drop dough by rounded tablespoons* onto sheet (about 1 1/4- inch rounds). Bake on middle rack of oven for 7 minutes. Rotate sheet and turn down oven to 400°F. Bake for 13-15 minutes, until puffs have risen and are golden brown. Remove to racks and cool.


For filling:


1

Make a simple syrup by combining water and sugar in saucepan and bringing to full boil. Remove from heat.


2

Place cranberries on greased baking sheet with sides and roast in 400°F oven for about 10 minutes, until the berries release their juice. Mix the berries with the simple syrup and transfer to blender beaker. Blend on high speed for 2 minutes. Pass mixture through fine sieve and cool slightly. Mix cranberry mixture and cream cheese.


3

Split the puffs to form a base and lid. Fill base with about 2 tablespoons of the cranberry mixture and top with lid. Dust with powdered sugar, if desired.


*You may place the dough in a pastry bag with 3/4" tip and pipe onto baking sheets, if preferred.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next