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Curried Chicken Cream Puffs

I've made these fluffy puffs for baby showers as well as holiday parties. The savory bites have such a nice mixture of lightness and crunch.

24 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

1/2 cup water
1/3 cup butter, cubed
Dash salt
1/2 cup all-purpose flour
2 eggs
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon curry powder
Dash pepper
1-1/2 cups cubed cooked chicken
1/3 cup slivered almonds, toasted
1 green onion, chopped

Directions

In a large saucepan, bring water, butter and salt to a boil. Add
flour all at once and stir until a smooth ball forms. Remove from
the heat; let stand for 5 minutes. Add eggs, one at a time, beating
well after each addition. Continue beating until mixture is smooth
and shiny.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.
Bake at 425° for 15-20 minutes or until golden brown. Remove to
wire racks. Immediately split puffs open; remove tops and set aside.
Reduce heat to 375°.
In a small bowl, beat the cream cheese, milk, salt, curry powder and

2 of 2

Curried Chicken Cream Puffs (continued)

Directions (continued)

pepper until smooth. Stir in the chicken, almonds and onion. Spoon
into puffs; replace tops. Place on a baking sheet; bake for 5
minutes or until heated through. Yield: 2 dozen.

Nutrition Facts: 1 cream puff equals 98 calories, 8 g fat (4 g saturated fat), 43 mg cholesterol, 91 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.