Tiny cream puffs stuffed with a light whipped filling are a fun addition to your holiday appetizer party.


  • 1/2 cup
  • 1/4 cup
    butter or margarine
  • 1/2 cup
    all-purpose flour
  • 1/2 cup
  • 2 Tbsp.
    dried cranberries, coarsely chopped
  • 1/2 tsp.
    freshly grated orange peel
  • Filling Ingredients

  • 1 oz.
    cream cheese, softened
  • 1/4 cup
    heavy whipping cream
  • 1 Tbsp.


  • Heat oven to 350°F. In medium saucepan heat water and butter to a boil. Reduce heat to low. Stir in flour; cooking until mixture leaves the sides of the pan. Stir in Better'n Eggs, 1/4 cup at a time, stirring vigorously with a wooden spoon until mixture is smooth and glossy. Stir in dried cranberries and orange peel.

  • Drop generous teaspoons full of mixture onto ungreased cookie sheet. Bake for 12 to 15 minutes or until puffed and golden brown. Cool completely.

  • Meanwhile in small bowl, beat cream cheese with hand mixer until smooth. Add whip cream; beating until smooth and soft peaks form. Stir in sugar.

  • Slice cream puffs in half. Fill with about 1 teaspoon of cream cheese mixture. Serve immediately.

  • Tip: Make this appetizer up to 4 hours ahead. Bake cream puffs; cool completely. Mix up filling; cover and store in refrigerator. Assemble just before serving.

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