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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 36 |
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My neighborhood has a progressive dinner before Christmas each year. These delightful puffs were served one year to everyoneâs enjoyment. The cheesy flavor and creamy texture of the chicken salad mixture is wonderful inside the tender puffs.Donna Kittredge, Westborough, Massachusetts Ingredients:
1-1/4 cups water |
1/4 cup butter, cubed |
1/2 teaspoon salt |
1 cup king arthur unbleached all-purpose flour |
4 eggs |
1 cup (4 ounces) shredded swiss cheese |
filling: |
2 cups finely chopped cooked chicken |
1 cup (4 ounces) shredded swiss cheese |
3/4 cup chopped celery |
1/2 cup mayonnaise |
1/2 teaspoon salt |
1/2 teaspoon prepared yellow mustard |
1/8 teaspoon pepper |
Directions:
1. In a large saucepan, bring the water, butter 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. Stir in cheese.
2. Drop by tablespoonfuls 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.
3. Meanwhile, in a large bowl, combine the filling ingredients. Spoon into puffs; replace tops. Serve immediately. Yield: 3 dozen.
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