Pineapple Cream Puffs Recipes

ANGINETTI CREAM PUFF COOKIES

Steps:

• Prepare anginetti by slicing off tops. Hold aside.
• Drain crushed pineapple, leaving a little juice.
• Mix sugar, whipped topping and cream cheese together in a bowl for 1 minute at medium speed.
• Add crushed pineapple and blend all 4 ingredients for about 1 minute at low speed.
• Drop filling from tablespoon onto bottom layers of cookies, replace top.
• Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of cookies in the package.
• This recipe can be cut in half.

PINEAPPLE PUFFS

Steps:

• Heat oven to 375³F.
• Beat sugar, butter, sour cream, egg, and pineapple in large bowl with electric mixer on medium speed, or mix with spoon.
• Stir in flour, baking soda, vanilla and salt.
• Stir in almonds.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until almost no indentation remains when touched in center.
• Immediately remove from cookie sheet to work rack.
• Cool Completely.
• Mix together the glaze ingredients.
• Spread with vanilla glaze.

PINA COLADA CREAM PUFFS

Steps:

• Cook pudding as directed, using the milk. Place in medium bowl; cover surface with plastic wrap.
• Chill at least 4 hours.
• When cool, fold in the coconut and drained pineapple. Add rum extract.
• Chill until ready to be used.
• Preheat oven to 425°.
• Heat water, butter, salt and sugar in heavy, medium saucepan over medium-low heat until butter melts.
• Remove from heat; stir in flour all at once, beating using a wooden spoon until smooth.
• Return to heat. Stir constantly until dough leaves sides of pan, forming smooth mass (dough should look slightly dry), approximately 12-15 minutes; remove from heat.
• Make well in center of dough; add 1 egg at a time, beating vigorously with wooden spoon until paste has absorbed all liquid and reformed into smooth mass before adding next egg.
• Measure 1/4 cup of dough; place in mound on a lightly buttered baking sheet.
• Repeat, making 6 mounds. Top each with 1 tablespoon of remaining dough.
• Bake until puffed and golden, 20-25 minutes.
• Remove from oven.
• With sharp knife, make a small slit in each where large bottom connects with smaller top.
• Bake 10 minutes, then allow to cool on racks.
• Cut tops of cream puffs off with serrated knife.
• Pull out any moist dough inside and fill each with the pudding mixture; replace the tops.
• Next, combine confectioners' sugar and the water in bowl of electric mixer; beat until smooth.
• Drizzle the icing over tops of the puffs and sprinkle with the coconut.
• Enjoy!

PINEAPPLE CREAM PUFFS RECIPE

Steps:

• Preheat oven to 400 deg. Unfold pastry sheets on lightly floured surface. Cut each sheet into 9 3" rounds using cookie cutter or rim of a glass. Place on ungreased baking sheets. Bake 10 min.; cool completely. Beat cream cheese spread in small bowl with mixer on medium speed until creamy. Add Cool Whip; beat 1 min. or just until blended. Gently stir in pineapple. Cut cream puffs in half horizontally. Spoon about 2 T of the pineapple mixture onto bottom half of each cream puff; cover with tops. Serve immediately.

EASY CREAMPUFFS

Steps:

• With a sharp knife, cut off tops of cookies.
• Whip cream cheese with an electric mixer, add Cool Whip and mix well.
• Fold in pineapple.
• Fill cookies with a blob of cream cheese mixture and replace tops.
• I've been told they freeze well but I've never done it.

ANGINETTI CREAM PUFFS RECIPE - (5/5)

Steps:

• Prepare cookies by slicing off the tops. Drain pineapple, leaving a little juice. Beat Cool Whip and cream cheese for one minute. Add crushed pineapple and blend for one minute. Put filling on bottom layer of cookies and replace tops.

ANGINETTI CREAM PUFFS

Steps:

• 1. Slice Anginetti in two.
• 2. Mix cream cheese until creamy. Add crushed pineapple and cool whip. Mix well
• 3. Drop 1 T. of mixture on bottom of Anginetti cream puff and cover with the top portion. Super easy and so delicious!