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Prep 30min
Total1hr30min
Ingredients7
Servings12
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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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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.
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