Bake-Off® Contest 46, 2013
Verona, Wisconsin

Strawberry Cream Cheese Cream Puffs

Who doesn't love strawberries and cream? Here's a tasty way to serve up the combo.

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 7
  • servings 12
 

Ingredients

1/2
cup butter
1
cup Pillsbury BEST® All Purpose Flour
4
eggs
1
package (8 oz) cream cheese, softened
1/2
cup strawberry preserves
1
container (8 oz) frozen whipped topping, thawed
1
tablespoon powdered sugar

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LOCATION

Steps

  • 1 Heat oven to 400°F. Line large cookie sheet with parchment paper.
  • 2 In 2-quart saucepan, heat 1 cup water, the butter and 1/4 teaspoon salt to boiling over medium-high heat. With wooden spoon, stir in flour. Reduce heat to low; beat vigorously about 1 minute or until mixture forms a ball. Remove from heat. Beat in 1 egg at a time, beating vigorously after each addition until mixture is smooth and glossy. Drop dough by 1/4 cupfuls, 3 inches apart on cookie sheet, forming 12 mounds.
  • 3 Bake 30 to 40 minutes or until puffed and golden brown. Remove from pan to cooling rack; prick side of each puff with tip of sharp knife to release steam. Cool completely, about 20 minutes.
  • 4 Meanwhile, in medium bowl, beat cream cheese and preserves with electric mixer on medium speed until smooth. Fold in whipped topping until combined; refrigerate.
  • 5 Just before serving, cut each puff in half horizontally. Spoon about 1/3 cup cream cheese mixture into bottom half of each puff. Place tops over filling. Sprinkle with powdered sugar. Serve immediately. Store in refrigerator.
  • 1 Heat oven to 400°F. Line large cookie sheet with parchment paper.
  • 2 In 2-quart saucepan, heat 1 cup water, the butter and 1/4 teaspoon salt to boiling over medium-high heat. With wooden spoon, stir in flour. Reduce heat to low; beat vigorously about 1 minute or until mixture forms a ball. Remove from heat. Beat in 1 egg at a time, beating vigorously after each addition until mixture is smooth and glossy. Drop dough by 1/4 cupfuls, 3 inches apart on cookie sheet, forming 12 mounds.
  • 3 Bake 30 to 40 minutes or until puffed and golden brown. Remove from pan to cooling rack; prick side of each puff with tip of sharp knife to release steam. Cool completely, about 20 minutes.
  • 4 Meanwhile, in medium bowl, beat cream cheese and preserves with electric mixer on medium speed until smooth. Fold in whipped topping until combined; refrigerate.
  • 5 Just before serving, cut each puff in half horizontally. Spoon about 1/3 cup cream cheese mixture into bottom half of each puff. Place tops over filling. Sprinkle with powdered sugar. Serve immediately. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
12g,
12%
Trans Fat
1/2g
1/2%
),
Cholesterol
105mg
105%;
Sodium
150mg
150%;
Total Carbohydrate
23g
23%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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