Strawberry Cream Puff Kabobs Recipes

STRAWBERRY CREAM PUFFS

Steps:

• In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. , For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. , Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.

STRAWBERRY-CREAM PUFF KABOBS

Steps:

• Line cookie sheet with waxed paper. On each skewer, alternately thread 3 cream puffs and 2 strawberries.
• In small resealable freezer plastic bag, place chocolate chips and butter. Seal bag. Microwave on High about 30 seconds or until melted. Squeeze bag to mix melted chips and butter.
• Cut small tip from corner of bag. Drizzle chocolate mixture over kabobs. Place on cookie sheet. Refrigerate about 10 minutes or until set. Store in refrigerator.

STRAWBERRY CREAM PUFF KABOBS

Steps:

• Line cookie sheet with waxed paper. On each skewer, alternately thread 3 cream puffs and 2 strawberries.
• In small resealable freezer plastic bag, place chocolate chips and butter. Seal bag. Microwave on high about 30 seconds or until melted. Squeeze bag to mix melted chips.
• Cut small tip from corner of bag. Drizzle chocolate mixture over kabobs. Place on cookie sheet. Refrigerate about 10 minutes or until set. Store in refrigerator.

STRAWBERRY SHORTCAKE KABOBS

Steps:

• Cut tops off of the strawberries, and cut the strawberry across the middle about 2/3 from the top, making the tip of the strawberry look something like a hat.
• Place the skewer into the larger portion of the strawberry, so it can stand on it's own.
• Place one cream puff through the skewer.
• Place the strawberry cap on top.
• Melt the white chocolate in the microwave for 60 seconds and stir. Add 30 seconds until smooth and melted. Place the chocolate in a baggy, and cut one end of the baggy to make a piping bag.
• Drizzle the chocolate over the kabobs. Cover and place in the refrigerator until ready to serve; up to 24 hours.

FRUIT KABOBS WITH STRAWBERRY CREAM CHEESE YOGURT DIP

Steps:

• For the fruit kabobs: Thread the fruit onto eight 12-inch metal or wooden skewers. Chill until ready to serve.
• For the strawberry cream cheese and yogurt dip: Put the cream cheese, strawberries, yogurt and honey in a food processor and pulse until the strawberries are minced and the mixture is smooth. Serve with the kabobs.