Tropical Cream Cheese Chicken Puffs

The history of cream puffs is a mystery.  No one knows who invented them or when they were first served.  But they have been served world wide for every grand occasion imaginable.  I have revised the commonly known sweet treat into a delicate appetizer filled with a cream cheese and chicken mixture with a little tropical twist.   Hope you enjoy them….!!

Tropical Cream Cheese Chicken Puffs

Mix together in mixing bowl:

12.5 oz. can Chicken Breast Chunks, drained

¾ c. crushed pineapple, drained (reserve 1 t. of juice)

¾ c. sunflower seeds

½ t. salt

3 T. fresh chives, snipped (plus some for garnish)

½ c. whipping cream

4 oz. Philadelphia Cream Cheese

20 miniature cream puff pastries (empty)

Mix together;  chicken, pineapple, sunflower seeds, salt and chives and set aside. 

Beat whipping cream on high speed for 1 minute.  Add Philadelphia Cream Cheese and beat about 30 seconds more.   Take out ½ c. of this cream cheese mixture stir in the 1 t. of pineapple juice and set this mixture aside.  Mix the remaining cream cheese mixture in with the chicken mixture.

Slice off the top of the cream puffs.  Gently lift off the top and using a medium sized cookie scoop place 1 Tablespoon of the filling on each cream puff and replace the top of the cream puff. 

Place the cream cheese mixture that you have saved in a quart sized Ziploc bag and snip off one corner.  Pipe this mixture in a swirl on top of each cream puff and sprinkle with snipped chives.  Refrigerate until serving time.