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Spooky Cream Puffs

Boo! These goblins to gobble at Halloween events are sure to get grins, since our Test Kitchen cooks stuffed the puffs with the favorite pair of peanut butter and jam (plus even more treats such as whipped topping and cream cheese).

9 ServingsPrep: 30 min. Bake: 30 min. + cooling

Ingredients

1 cup water
1/2 cup butter
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1 package (3 ounces) cream cheese, softened
1/3 cup peanut butter
1 tablespoon confectioners' sugar
1/4 cup seedless strawberry jam
2 cups whipped topping
Additional confectioners' sugar
18 semisweet chocolate chips or miniature M&M's

Directions

In a large saucepan, bring water, butter, sugar 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 1/3 cupfuls onto ungreased baking sheets' spread into 4-in. x
3-in. ovals. Using a knife coated with cooking spray, shape four
triangles on one short side of each. Bake at 400° for 30-35
minutes or until golden brown. Remove to wire racks to cool.
Meanwhile, in a bowl, beat the cream cheese, peanut butter and

2 of 2

Spooky Cream Puffs (continued)

Directions (continued)

confectioners' sugar until smooth. Add jam; mix well. Fold in
whipped topping; set aside 1 tablespoon. Split cream puffs in half;
remove dough from the inside. Fill with cream mixture and replace
tops. Dust with confectioners' sugar. For eyes, place two small
dots of filling on each ghost; top with chocolate chips. Yield: 9
cream puffs.

Nutrition Facts: 1 serving (1 each) equals 334 calories, 23 g fat (13 g saturated fat), 132 mg cholesterol, 269 mg sodium, 24 g carbohydrate, 1 g fiber, 7 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.