CREAM PUFF. Preheat oven to 400\u00b0F
For the cream puff pastry:
Preheat oven to
nch cake pan.
Stir cream cheese, 1 cup confectioners' sugar
hop coarsely. Set aside.
CREAM CHEESE FILLING: In your food processor
Make The Apple Filling: In a large
br>Beat milk, sour cream, pudding and pie filling (dry) and extract
poon. Cool cream puff before filling.
For the filling: Beat the cream cheese until
To Prepare Filling: Beat together cream cheese, honey and sugar. Add
>For Poppyseed Filling Combine poppyseeds,
br>Let cool completely before filling.
Fill with Cream Puff Filling.
Stir Parmesan cheese into Cream Puff Pastry.
Spoon mixture into decorating bag fitted with a No. 5 or 6B large, fluted tip. Pipe mixture into 30 small balls on lightly greased baking sheets. Bake at 400\u00b0 for 20 minutes, or until golden brown.
Cool away from drafts.
luted tube pan.
Prepare CREAM CHEESE FILLING; set aside.
Beat
he pudding chills, whip the cream with a few drops of
ven heat off and allow puff ring to rest in the
Mix all ingredient in bowl until cream is thick, almost a butter consistency.
ENJOY!
Heat water and oleo until melted.
Add flour; mix well.
Add eggs, one at a time; mix well.
Grease a 9 x 13-inch; spread mixture on the bottom and up the sides a little.
Bake at 400\u00b0 for 35 minutes.
Pastry will puff up like a cream puff.
Let cool.
Heat water and oleo, then add flour.
Mix. Let cool.
Add unbeaten eggs, one at a time, mixing well.
Pour mixture into 9 x 12-inch greased pan.
Spread mixture on bottom of pan and a little up the sides.
Bake 35 minutes at 400\u00b0.
Pastry will puff up like a cream puff.
Let cool.
owl. Bring 4 ounces heavy cream to a boil in a
Boil together the margarine and water.
Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan.
Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen). ;).
In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
Pour into cream puff crust.
Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
This keeps well for days.
Boil together the oleo and water; add flour.
Mix well.
Cool slightly.
Stir in eggs, one at a time.
Mix well and spread into a 9 x 13 inch greased pan.
Bake at 400 degrees for 30 min.
Cool. To pudding add milk and softened cream cheese.
Mix together with a wire whip until lumps disappear.
Pour into cream puff crust. Spread cool whip on top of pudding.
Drizzle Hershey's syrup on top for color.
Refrigerate.
Keeps well for days.