CREAM PUFF DESSERT RECIPE RECIPES

Steps:

• In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely., For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes., Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.

Steps:

• 1. Prepare apples. I peel them and then use a corer/slicer that gives you 8 wedges. Cut each wedge into 3 pieces. Place cut apples in a bowl of water with the lemon or lime juice as you cut it so it won't discolor. When you are done cutting all apples, drain them well.
• 2. In a very large skillet, melt the butter over a low/medium heat and toss in the apples.
• 3. Sprinkle with cinnamon and sugar. I use golden delicious apples (NOT red delicious, which will turn to mush) Cortlands are really good too. If you use a tart apple, like granny smith, you will need to increase the sugar to 1/2-2/3 cups.
• 4. Cook the apples until they are a little soft, but not cooked to mush. Cool for 5 minutes.
• 5. Fill the 5x5 inch puff pastry squares & close in a triangular shape, pinching the edges well all around. Place on a baking sheet.
• 6. Brush cream on each one & sprinkle with raw sugar.
• 7. Place in preheated 400 degree oven until nicely browned. It usually takes about 20 minutes, but watch after 15 minutes, so that they don't burn. I have found that they bake best on the middle shelf. The tops burn on the top shelf and the bottoms burn on the bottom shelf, so bake in two batches if you have to.