Featured Brand Sites
Product By Category
Tools & Info
About 3 dozen cream puffs or 36 servings, 1 cream puff each
Read MoreRead Less
Tap or click steps to mark as complete
Bake and fill cream puffs as directed. Wrap tightly in foil; freeze up to 2 months. When ready to serve, bake, unwrapped, at 375°F for 30 minutes or until heated through. No need to thaw before baking.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I used real crab meat and they turned out great. Everyone loved them except my brother, he didn't like the almonds. someone suggested to cut the almonds smaller. It does need an extra punch, next time I will try the garlic and the cheddar cheese. The puffs were not hard to make, keep an eye on them in the oven or they will burn. I made these for mothers day and they were gone quick. The recipe made about 30 puffs.
I loved this!! The only thing I did different is I used a frozen puff pastry (Pepperidge Farm) to save a little time. Also, I added a little fresh garlic and ground pepercorns to add a littl extra zip!! Good hot or cold. Will defenitly make this again!!
THIS IS A GREAT SAVORY TREAT TO SERVE AT SPECIAL OCCASIONS.