Peaches and Cream Spiced Cream Puffs

Puff Pastry:

1/2 C. margarine 1 C water

1/4 tsp. cinnamon 1/8 tsp. nutmeg

1/8 tsp. ginger 1/8 tsp. salt

1 C. flour 4 eggs

1. In a medium saucepan, combine margarine, water, cinnamon, ginger, nutmeg and salt. Bring to a boil.

2. Add flour all at once, stirring vigorously. Cook until a ball forms that won’t separate.

3. Remove from heat. Cool 10 minutes.

4. Add eggs one at a time, stirring with a sturdy wooden spoon until smooth after each addition. The dough will be very thick and difficult to stir.

5. Drop by heaping tablespoons, 3” apart, onto a greased baking sheet (make enough for everyone in your lab section).

6. Bake at 400° for 25 to 35 minutes, until golden brown. Remove puffs to a cooling rack and turn your oven off.

7. Let puffs cool in the turned-off oven for 10 minutes (this will dry them out). Let puffs cool on a rack in the dispensary freezer.

8. When cool, cut 1/4 off the top of each puff. Scoop out any soft dough inside.

Filling:

1/2 C. whipping cream 2 Tbsp. peach preserves

1/4 C. powdered sugar 1/2 tsp. almond extract

1 (8 oz.) cream cheese 1 1/3 cup canned peaches, drained and finely chopped or 2 med. peaches, peeled and chopped

1. Beat whipping cream until soft peaks form. Gradually add 1/4 C. powdered sugar.

2. Add the cream cheese, almond extract, and peach preserves. Continue beating until smooth. Stir in chopped peaches.

3. Fill each cream puff with peach mixture. (You may fill up to 1 hour before serving.)

4. Replace tops. Sprinkle with powdered sugar.