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Cranberry Chicken Puffs - Recipe

Creamy chicken mixed with cranraisins and spread onto cream puffs as an elegant appetizer.
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Cranberry Chicken Puffs Recipe
Creamy Chicken Spread:
  • Combine all ingredients, except those for the pastry, until well blended. Chill.
  • Spread onto puff pastry just before serving.

    Cream Puff Pastry:
  • Preheat oven to 400º F.
  • Boil water and butter in a small sauce pan. Add flour and stir briskly over low flame until a ball forms.
  • Remove mixture from heat and beat in eggs, with wooden spoon, one at a time in order to keep batter smooth. Continue to beat with wooden spoon until smooth.
  • To make a small bite-sized sandwich, use a smaller kitchen spoon like a typical table spoon for eating, to drop dough onto ungreased pan, placing dough 3-inches apart. (If a larger puff is desired, use a serving spoon for portioning the dough onto the ungreased pan. Making a larger puff will decrease the number of servings.)
  • Bake 40 to 45 minutes until lightly browned. As the crust browns, the inside opens up. (Underbaking results in a sticky inner dough and a less open texture.)
  • Remove from oven, set aside to cool.
    Prep Time: 15 minutes
    Servings: 12
    Serving Size: 3 each
    -2 cups cooked chicken, minced
    -1/3 cup mayonnaise
    -1/4 cup cranraisins
    - salt and pepper, to taste
    - onion powder, to taste
    - Cream Puff Pastry
    -2 cups water
    -2 sticks butter
    -2 cups flour
    -8 eggs