Hazelnut Shrimp Cheese Puffs
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Ingredients
| 1 can (8-1/4 oz.) | pineapple, well drained | | 1/2 cup | shredded carrot | | 1/2 lb. | ricotta cheese | | 1/2 cup | plain yogurt | | 1 tsp. | lemon juice | | 1 can (9 oz.) | sm. shrimp, drained | | 2 | eggs, hardboiled and chopped | | 1/2 cup | chopped Oregon hazelnuts, roasted |
Cream puffs
| 1/2 cup | butter or | | margarine | | 1 cup | boiling water | | 1 cup | all-purpose flour | | 1/4 tsp. | salt | | 4 | eggs |
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Instructions
Combine first five ingredients. Fold in shrimp, eggs and nuts. Cover and chill. Just before serving, spoon a rounded tablespoon of filling into each cream puff.
Cream Puffs:
In a saucepan, melt 1/2 cup butter or margarine in 1 cup boiling water. Add 1 cup all-purpose flour and 1/4 tsp. salt all at once; stir vigorously. Cook and stir until mixture forms a ball that does not separate.
Remove from heat; cool slightly. Add 4 eggs, one at a time, beating until smooth after each. Drop level tablespoons of dough 3 inches apart on greased baking sheet. Bake at 400°F for 25 minutes. Cool on rack.
Cut off the top third of each puff. Remove any soft dough from inside.
Author's Comments
Recipe from the Oregon Hazelnut Industry and The Hazelnut Marketing Board.