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.
- Prep: 40 min
- Cooking: 30 min - 40 min
- Milk cream-puff pastry
- 1 cup (250 mL) milk
- 1/2 tbsp (7 mL) sugar
- 1/2 tsp (2 mL) salt
- 1/3 cup (80 mL) butter
- 4 eggs
- 1 cup (250 mL) flour
- 8 oz (250 g) spreadable Canadian Cream cheese
- 2 tbsp (30 mL) parsley chopped
- 1 French shallot chopped
- 1 tbsp (15 mL) sun-dried tomato pesto
- Lettuce shoots or fine herbs
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
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||1 % / 14 mg|
|Vitamin B12:||4 %|
|Vitamin D:||3 %|