Stuffed Everything Bagel Puffs Recipes

EVERYTHING BAGEL STUFFING

Steps:

• Preheat oven to 350 degrees F. Grease two jumbo doughnut pans and set aside.
• Place the bagel cubes on a baking sheet in an even layer and bake until golden brown and the bread pieces have dried out a bit, about 20 minutes. Give them a toss halfway for even browning. Remove from the oven and let cool.
• Place a large skillet over medium-high heat. Add the bacon and cook, stirring often, until crispy. Using a slotted spoon, remove the bacon from the pan.
• Drain all but 1 tablespoon of fat and then stir in the onion and celery. Cook until tender about 5 minutes. Season with salt and pepper.
• In a large mixing bowl, whisk together the chicken stock, eggs, and 1/2 cup cream cheese until well combined. Add in the toasted bagel pieces, the cooked onions and celery, 3 tablespoons scallions and most of the bacon and mix until well combined and bread is well coated.
• Divide the mixture evenly between the two pans and sprinkle with bagel seasoning. Bake until golden brown, 25 to 30 minutes. Remove from oven and let cool slightly.
• Serve with a dollop of whipped cream cheese and garnish with remaining scallions and bacon.

CREAM CHEESE STUFFED EVERYTHING BAGEL BITES

Steps:

• Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
• In a medium mixing bowl, combine the almond flour, baking powder, garlic powder, onion powder, and dried Italian seasoning. Mix until well combined. I like to put the mixture through a flour sifter to ensure that all the baking powder gets mixed in with the rest of the ingredients.
• Crack one of the eggs into a small bowl and fork whisk. This will be the egg wash for the top of the bagels. The other two eggs will go in the dough.
• In a large microwave safe mixing bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute and 30 seconds. Remove from microwave and stir to combine. Return to microwave for 1 additional minute. Mix until well combined.
• To the mixing bowl, add the remaining 2 eggs and the almond flour mixture. Mix until all ingredients are well incorporated. If the dough gets too stringy and unworkable, simply put it back in the microwave for 30 seconds to soften and continue mixing.
• Roll the dough into 24 even sized balls. Cut the block of cream cheese into 24 equal sized squares.
• Take each dough ball and gently press your thumb into the center of it to create a pocket. Put a piece of cream cheese inside the pocket and shape the dough around it to seal the cream cheese into the center.
• Pour the bagel seasoning into a shallow bowl.
• Brush egg wash over each bagel bite and then roll it in the bagel seasoning.
• Place the coated bagel bites in a single layer across the baking sheet. Bake for 10 to 12 minutes or until the dough is golden brown on the outside and cooked through.

STUFFED CHOCOLATE PUFFS

Steps:

• For the mousse: Chill a bowl and the beater of an electric mixer in the freezer for 1 hour.
• Meanwhile, in a double broiler, melt the semisweet and bitter chocolate over simmering water until hot. Stir in the cinnamon. Remove the double boiler insert, holding the melted chocolate, from the saucepan. Let cool 5 to 10 minutes.
• In the frozen mixing bowl, whip the cream to firm peaks. (Do not overbeat.)
• With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Gently fold the remaining whipped cream into the chocolate, 1/4 at a time. (Mix just enough to get the chocolate incorporated into the whipped cream.) Set aside in the refrigerator.
• For the cream puffs: Preheat the oven to 450 degrees. In a medium size heavy saucepan, combine the milk, butter and salt. Bring to a boil. Add the flour all at once. Mix quickly with a wooden spoon until a ball forms on the spoon and the flour is evenly moistened. Transfer to a bowl and add the eggs, one at a time, beating well after each addition. Place the cream puff dough in a pastry bag fitted with a large plain tip. Pipe out 6 round puffs on a parchment lined baking sheet. With a finger dipped in cold water, flatten the point on top of each puff. Drop the pan on the counter to set the puffs. Bake the puffs until puffed and golden, about 10 minutes. Reduce the heat to 375 degrees and bake 20 to 25 minutes longer, or until puffed, golden, and done. Set aside to cool on a rack.
• For the assembly: Fill a pastry bag fitted with a large plain tip with the Chocolate Mousse. Split the puffs in half lengthwise and fill them with the mousse. Using the tips of your fingers, drizzle melted chocolate (about 3 ounces melted over hot water) across the tops of the filled cream puffs.

STUFFED EVERYTHING BAGEL PUFFS

Steps:

• For the puffs: Position oven racks in the upper and lower third of the oven and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment.
• Combine the butter, 1/2 teaspoon salt and 1 cup water in a medium saucepan and bring to a boil over medium-high heat. When the mixture boils, immediately add all the flour at once and stir with a wooden spoon until it is fully incorporated and smooth, about 1 minute. Continue to cook, stirring constantly, until the dough pulls away from the sides of the pan, about 30 seconds more.
• Scrape the mixture into a large bowl. Using an electric mixer on medium speed, add the eggs one at a time, mixing well after each addition until completely incorporated and the mixture is thick and smooth. Add the everything bagel seasoning and mix until thoroughly combined.
• Transfer the mixture to a pastry bag fitted with a medium round pastry tip. Pipe 1-inch-wide by 1-inch-tall rounds of dough onto the prepared baking sheets, leaving about 1 inch between each. Dip your finger in water and smooth out any bumps or points on the dough rounds. Sprinkle with more everything bagel seasoning.
• Bake for 20 minutes, then reduce the oven temperature to 375 degrees F and continue to bake, rotating the baking sheets halfway through, until the dough is puffed and golden brown, 15 to 20 minutes more. Place the baking sheets on wire racks and let cool completely.
• For the scallion cream cheese: Meanwhile, pulse the scallions in a food processor, scraping down the sides with a rubber spatula as needed, until finely and evenly chopped. Add the cream cheese, sour cream, a pinch of salt and a few grinds of pepper, then continue to pulse until smooth and combined. Transfer to a pastry bag fitted with a small round pastry tip and keep at room temperature until ready to assemble.
• To assemble, poke a hole in the bottom of each bagel puff with a wooden skewer or toothpick. Gently insert the pastry tip into each hole and pipe in the scallion cream cheese. Serve immediately.

POTATO PUFFS

Steps:

• Put the potatoes in a medium pot and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 20 minutes; drain. Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth.
• Combine the milk, butter, 1/2 teaspoon salt and 1/4 cup water in a medium saucepan and bring to a boil. Remove from the heat, add the flour and stir vigorously with a wooden spoon until incorporated. Return the saucepan to the stove and cook over low heat, stirring, until the mixture comes together and pulls away from the side of the pan, about 1 minute. Continue stirring until the mixture is slightly shiny, about 4 more minutes.
• Transfer the mixture to a stand mixer and beat with the paddle attachment on medium-high speed, about 1 minute. Add half of the mashed potatoes and the whole egg and beat until incorporated. Add the remaining potatoes and the egg yolks and beat until creamy and smooth, about 1 more minute. Transfer the mixture to a pastry bag fitted with a 1/2-inch round tip. Set a large piece of parchment paper on a cutting board. Pipe about 24 mounds (1 to 1 1/2 inches each) of the potato mixture on the parchment. Cut the parchment between the mounds with a paring knife so each puff sits on its own piece of paper.
• Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325 degrees F. Working in batches, carefully invert each puff into the oil, leaving it on the parchment. The parchment will fall off as the puffs cook; remove with tongs. Fry until golden, turning as needed, 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.