Hazelnut Shrimp Cheese Puffs

by Evelyn Hughes

Servings: 35

INGREDIENTS

1 can (8-1/4 oz.) pineapple, well drained
1/2 cup shredded carrot
1/2 lb. ricotta cheese
1/2 cup plain yogurt
1 tsp. lemon juice
1 can (9 oz.) small shrimp, drained
2 eggs, hardboiled and chopped
1/2 cup chopped Oregon hazelnuts, roasted

Cream puffs:
1/2 cup butter or margarine
1 cup boiling water
1 cup all-purpose flour
1/4 tsp. salt
4 eggs

INSTRUCTIONS

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.

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 tsp. 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°F for 25 minutes. Cool on rack.
Cut off the top third of each puff. Remove any soft dough from inside.

CHEF COMMENTS

Recipe from the Oregon Hazelnut Industry and The Hazelnut Marketing Board.

Tagged: appetizers, puffs add tags

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