Savory Cream Puff

I have been spending a lot of time on appetizers lately because of holiday entertaining. People usually think of cream puffs as a dessert, not in a savory application with a cream cheese balsamic filling. Let’s add to that with the addition of some crispy prosciutto. There is a lot of salty here, so let’s add some apricots to add a sweet note. This will get your party off to a great start. I hope you like it.

8 ounces water
1 cup flour
8 tablespoons butter
4 eggs
6 slices prosciutto
16 ounces cream cheese
1 tablespoon balsamic vinegar
3 tablespoons flour
8 ounces milk
3 tablespoons chives
1 apricot
1/4 teaspoon nutmeg

Heat oven to 400.

In a two-quart sauce pan on medium high heat , add butter and water; bring to a boil.

Whisk in flour.

Remove from heat and whisk eggs one at a time until smooth.

Add to piping bag and pipe dots on a parchment-lined baking sheet, about the size of a half dollar.

Bake for 20-24 minutes.

Beat cream cheese for 4 minutes.

Chop apricot fine.

Add balsamic vinegar to cream cheese and mix.

In a skillet on medium, add prosciutto until slightly brown. Let cool. Dice and add to cheese sauce.

Dice chives and add to cheese mixture.

Add apricots.

Cut cream puffs in half.

Add cheese mixture into the cream puff.

Serve.

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