Printable | Taste of Home

Spooky Cream Puffs

1 cup water
1/2 cup butter (no substitutes)
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 Cool Whip® whipped topping
Additional confectioners' sugar
18 semisweet chocolate chips or miniature M&M's

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°

Printed from tasteofhome.com May 16, 2008

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Spooky Cream Puffs cont.

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 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.