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Beer Puffs for Dip FillingAppetizers & Beverages
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Submitted by Alberta (Bert) LeBlanc
Kaplan, LA
on Tuesday, October 22, 2002
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| Makes: | 60 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 20 minutes |
| Ready In: | 40 minutes |
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Filling puff pastries with crab, shrimp or crawfish dips has always been a party and wedding favorite. These are so light and wonderful tasting. |
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| Ingredients |
| 1 cup beer |
1/4 pound butter |
| 1 cup sifted flour |
1/2 tsp salt |
| 4 eggs |
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| | | Directions | In a medium saucepan bring beer and butter to boil. When butter melts, add flour and salt all at once. Cook over low heat, stirring until mixture leaves sides of pan. Remove from heat; beat in 1 egg at a time until dough is shiny.
Drop by teaspoonfuls 1 inch apart on buttered baking sheet.
Bake 10 minutes at 450 degrees F. Reduce to 350 degrees F.; bake 10
minutes longer, until browned and free from moisture. Cool, split, and fill with crabmeat, shrimp dips or other desired filling. |
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| | | Recommended Sides |  Printer-friendly Page
 Send this Recipe to a Friend | | Crab Dip I | | | Crawfish or Shrimp Dip | | | Crab Dip II | | | Large Spinach Salad | | | Hot Crab Dip (For Crackers and Tart Shells) | | | Hot Crawfish Dip for Tart Shells or Crackers | |
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