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Peter Pumpkin Cheese Puffs Recipe

Peter Pumpkin Cheese Puffs Recipe photo by Taste of Home

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You, too, can be "Peter the Pumpkin Eater" from the classic nursery rhyme when you prepare a batch of these fluffy and tender cheese puffs that look like mini pumpkins. Romano cheese gives them a nice tang and their cream cheese stems complete the seasonal look. —Taste of Home Test Kitchen

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Peter Pumpkin Cheese Puffs Recipe

Prep: 20 min. Bake: 20 min.

Yield: 18 Servings

20 20 40

Ingredients

2 tablespoons cream cheese, softened
1/2 teaspoon balsamic vinegar
1/2 cup water
1/4 cup butter, cubed
1/4 teaspoon salt
1/2 cup all-purpose flour
4 drops yellow paste food coloring
1 drop red paste food coloring
1/2 cup grated Romano cheese
2 eggs
20 sprigs fresh Italian parsley, stems removed

Directions

In a small bowl, combine cream cheese and vinegar. Cover and refrigerate. In a large saucepan, bring the 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.
In a small bowl, combine the yellow and red food coloring; stir Romano cheese and food coloring into dough. Add eggs, one at a time; beating well after each addition. Continue beating until mixture is smooth and shiny.
Drop by level tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned. Remove to a wire rack to cool.
Using a star tip and reserved cream cheese mixture, pipe stems onto puffs. Add parsley sprigs. Refrigerate leftovers. Yield: 10 servings.

Originally published as Peter Pumpkin Cheese Puffs in Halloween Party Favorites 2009 , p20

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Reviews for Peter Pumpkin Cheese Puffs

Peter Pumpkin Cheese Puffs

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Reviewed on Oct. 31, 2012 by chefdujourr

This is basically a Pâte à Choux recipe. It was a hit at my halloween happy hour. For Thanksgiving I might make them bigger and fill them with something yummy like herbed cream cheese just like a cream puff!

Reviewed on Oct. 31, 2012 by chefdujourr

This is basically a Pâte à Choux recipe that is savory instead of sweet. I would not think kids would like it but if you were to fill the pumpkins with say, herbed cream cheese or something they might go for it! I made this for halloween happy hour along with various other themed nibbles and everyone loved it! I may make them larger next time and fill them with something yummy for Thanksgiving. Like cream puffs!

Reviewed on Oct. 30, 2012 by Cullafied

Not the best- needs more cheese flavor and a better texture. My daughter wanted to spit it out. I thought they were slightly better than that- although we'll see tomorrow at the pre-K Halloween party!

I cut a celery into little "stems" and used celery leaves at an accent instead of the parsley.

Reviewed on Oct. 03, 2012 by jekrush@pitel.net

The cream cheese directions are very clear BUT why mess with that? I used a piece of a cinnamon stick(found in spice aisle)as looks just like a pumpkin stem.

Reviewed on Oct. 03, 2012 by jekrush@pitel.net

The cream cheese mixture instructions are very clear but why mess with that-I used a peice of a cinnamon stick(found in spice aisle) as looks just like a pumpkin stem.

Reviewed on Dec. 02, 2010 by Dreamsenshi

This is the type of thing that I remember kids in daycare liking to eat, but as an adult . . . it just seems like a waste of perfectly good cheese. :} The idea is cute, but the end product just tastes too much like artificial food for me to enjoy. I think that children would probably like it, though, so that's why it gets 2 stars instead of one.

Reviewed on Nov. 01, 2010 by Krismce

I agree that the recipe was confusing as originally written. It is much clearer now. That aside, I wouldn't make them again. They were not bad when they were warm, but had an unfavorable taste and texture at room temperature. Also, add the food colour, mix, and then add the cheese. This will distribute the colour more evenly. They were quite easy to make.

Reviewed on Oct. 16, 2010 by KYCarol

Recipe sounds good, but obviously some readers didn't read thoroughly because the recipe is very clear if the directions are read in their entirety.

Reviewed on Oct. 15, 2010 by Marie P.

We're sorry for any confusion with this recipe. We have added the cream cheese mixture is used for the pumpkin stems right away in the first paragraph. This recipe makes 20 puffs. This clarification will be posted here soon.

Taste of Home Test Kitchen

Reviewed on Oct. 13, 2010 by StacyGrace

This is in response to djcbarber@comcast.net:

You do not add the cream cheese mixture to the flour. The cream cheese mixture is used for the stems.

You use the cooked mixture (dough) and add it to the food coloring and romano cheese. Then add eggs beating after each eggs is added to the dough.

Hope this information helps you.

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