FINGER-LICKING GOOD MINI CREAM PUFFS
This recipe is quick and easy to whip up and the kids will love it! They are perfect to pack for a picnic or to have as a snack for family game night I guarantee you can't eat just one...hey are so addicting & they're perfect for satisfying any sweet tooth! -Jennifer Erwin, Reynoldsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.
Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 64mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
MINI VEGGIE POT PIES RECIPE BY TASTY
These pies are everything you love about pot pie, except they're vegetarian and mini! Featuring an assortment of fall root vegetables and crispy puff pastry crust, these pot pies are sure to wow at your Thanksgiving dinner.
Provided by Tasty
Categories Appetizers
Time 45m
Yield 12 mini pies
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray. Line a baking sheet with parchment paper.
- Unroll the puff pastry and use a 4-inch (10 cm) round cutter to cut out 24 circles.
- Place half of the circles into the cavities of the prepared muffin tin. Place the remaining 12 circles on the prepared baking sheet and refrigerate until ready to bake.
- Heat the grapeseed oil in a medium saucepan over medium heat. Add the onion, celery root, and carrots and cook until tender, about 10 minutes. Add the parsnip, sweet potato, and flour and stir to coat the vegetables with the flour.
- Add the vegetable stock, thyme, and salt. Bring to a boil, then reduce the heat to medium and simmer until the sweet potatoes are tender, about 10 minutes.
- Scoop a heaping tablespoon of filling into each puff pastry cup. Top with the remaining puff pastry circles, crimping the edges and pressing to fit inside each muffin cup. Brush the top of the pastry with the beaten egg.
- Bake until golden brown, 20-25 minutes. Let cool for about 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 2 grams, Protein 6 grams, Sugar 5 grams
MINI VEGETABLE PUFFS
Make and share this Mini Vegetable Puffs recipe from Food.com.
Provided by txzuckerbaeckerin
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F/200°C.
- Cut the thawed dough into 4 equal pieces.
- Roll each piece out to 5"/13 cm square.
- Place on dampened cookie sheet and score/cut a 3"/ 7 cm square inside.
- Brush lightly with beaten egg.
- Bake in oven for about 20 minutes, until the pastry is risen and golden brown.
- Meanwhile make the filling:.
- Cook the sweet potato in boiling water for about 15 minutes, until tender.
- Drain well and set aside.
- Blanch the asparagus for 10 minutes, until tender and drain and set aside.
- Remove the puff pastry from the oven. Carefully cut out the inner square with a sharp knife; lift off and set aside.
- Melt the butter, add the leek and the sliced mushrooms and sauté for 2-3 minutes.
- Add the lime juice, thyme and mustard powder; season well with salt and pepper.
- Stir in sweet potatoes and asparagus.
- Spoon the mixture into the shells; top with the reserved lids and serve immediately.
Nutrition Facts : Calories 766.7, Fat 50.4, SaturatedFat 15, Cholesterol 61.8, Sodium 391.6, Carbohydrate 67.6, Fiber 4.5, Sugar 4.8, Protein 12.2
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