Philly Cream Cheese Cream Puff Ring Recipes

Steps:

• Heat oven to 400°F.
• Unfold pastry sheet onto cutting board; cut into 12 squares. Press 1 pastry square onto bottom and up side of each of 12 muffin pan cups sprayed with cooking spray.
• Bake 15 to 20 min. or until pastry cups are puffed and golden brown. Meanwhile, mix cream cheese and mozzarella until blended.
• Use rounded handle of wooden spoon to press hole into center of each pastry puff, being careful to not press through to bottom of cup. Fill each hole with 1 tsp. pasta sauce and about 1 Tbsp. cream cheese mixture.
• Bake 7 to 10 min. or until filling is heated through. Sprinkle with remaining ingredients.

Steps:

• In a large saucepan, bring the water, milk, 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. , Drop by 1/4 cupfuls into a 10-in. ring on a greased 12-in. pizza pan (mounds should be slightly touching). Bake at 400° for 40-45 minutes or until golden brown. , Remove to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Cool. , In a small bowl, whisk the milk, sour cream, pudding mix and 1/4 teaspoon extract for 2 minutes. Let stand for 2 minutes or until soft-set. , Just before serving, place bottom of cream puff ring on a serving plate. Fill with pudding mixture. In a small bowl, beat the cream, confectioners' sugar and remaining extract until stiff peaks form. Spread over pudding. Top with pie filling. Replace cream puff ring top. Sprinkle with confectioners' sugar.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
• In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
• Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
• To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
• To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.

Steps:

• Bring water and margarine to boil.
• Add flour and salt; stir vigorously over low heat until mixture forms ball.
• Remove from heat.
• Add eggs, one at a time, beating well after each addition.
• Drop ten 1/2 cupfuls of dough on lightly greased cookie sheet to form 9-inch ring.
• Bake at 400 degrees, 50 to 55 minutes or until golden brown.
• Remove from cookie sheet immediately; cool.
• For filling and topping:.
• Combine cream cheese, 1 cup sugar and vanilla, mixing until well blended.
• Reserve 1/2 cup cream cheese mixture; fold whipped cream and bananas into remaining mixture. Chill.
• Carefully cut top from ring; fill with whipped cream and banana mixture. Replace top.
• Add remaining sugar, chocolate and milk to reserved cream cheese mixture; mix well. Spread over ring.

Steps:

• Heat oven to 425°F Line a baking sheet with parchment paper and have ready 1 gallon-size ziptop bag and a pastry bag fitted with a large star piping tip. Draw an 8-in. circle on the parchment paper; turn paper over.
• Pastry:
• Bring milk, water, butter, sugar and salt to boil in a medium saucepan over medium-high heat. Add flour all at once; stir energetically with a wooden spoon until dough comes together in a shiny mass (bottom of pan will be covered with a thin film of flour). Cook, stirring constantly, 1 to 2 minutes. Transfer hot dough to a large bowl.
• Using a sturdy mixer, beat in eggs, 1 at a time, until each is blended (dough will be thick and shiny). Spoon warm dough into a ziptop bag; cut 3/4 inches off 1 corner.
• Pipe a ring about 1 inches thick on circle on parchment paper. Pipe a second ring inside first, just touching first ring. Pipe a third ring on top where rings meet. (If there's extra dough, pipe mounds for cream puffs or strips for eclairs.)
• Bake 20 minutes, reduce oven temperature to 375°F and bake 20 to 25 minutes more until puffed, brown and firm. Transfer sheet to a wire rack; let ring cool completely. (Ring will sink; that's OK.).
• Strain cream into a measuring cup, adding more chilled heavy cream if needed to make 1 1/3 cups. Pour into a large bowl, add 1/4 cup sugar and beat with mixer on medium speed until stiff peaks form when beaters are lifted. Stir remaining 2 Tbsp sugar into crème fraîche; gently fold into whipped cream.
• Using a serrated knife and gentle sawing motion, slice top off pastry ring. Pull out and discard soft dough inside base. Carefully transfer base to a serving platter.
• Spoon cream filling into prepared pastry bag. Pipe large rosettes close together into base. Pipe another row of rosettes on first row, piping top rosettes between bottom rosettes. Add pastry top. Refrigerate while making Glaze.
• Glaze:
• Microwave chocolate, cream and corn syrup in small bowl on high, stirring every 10 seconds until chocolate melts and glaze is smooth. Spread on top of pastry ring; sprinkle with almonds. Refrigerate at least 1 hour or up to 8 hours before serving.