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Ham and Cheese Cream Puffs

 Ham and Cheese Cream Puffs
36 ServingsPrep: 45 min. Bake: 20 min.

Ingredients

  • 1 carton (8 ounces) spreadable chive and onion cream cheese
  • 1/2 cup mayonnaise
  • 3 tablespoons 2% milk
  • 1 cup cubed fully cooked ham
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3 tablespoons chopped sweet red pepper
  • 1 tablespoon minced chives
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • CREAM PUFFS:
  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 4 eggs
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced chives
  • Additional minced fresh parsley and chives

Directions

  • In a small bowl, beat the cream cheese, mayonnaise and milk until
  • blended. Stir in the ham, cheese, pepper, chives, parsley and

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Ham and Cheese Cream Puffs (continued)

Directions (continued)

  • garlic. Cover and refrigerate until ready to use.
  • In a large saucepan, bring the water, butter, seasoned salt, garlic
  • powder and onion powder 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. Stir in the cheese, parsley and chives.
  • Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at
  • 400° for 20-25 minutes or until golden brown. Remove to wire
  • racks. Immediately split puffs open; remove tops and set aside.
  • Discard soft dough from inside. Cool puffs.
  • Just before serving, fill cream puffs with ham mixture. Sprinkle with
  • additional parsley and chives. Yield: 3 dozen.
Nutritional Facts: 1 appetizer equals 116 calories, 10 g fat (5 g saturated fat), 46 mg cholesterol, 166 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein.