Tuna Ricotta Cheese Puffs



Tuna Ricotta Cheese Puffs

Course Snack
Cuisine Italian
Servings 35 pieces


Choux Pastry

  • 1 cup water
  • ½ cup butter or margarine
  • ½ teaspoon salt
  • 1 cup MAYA All-Purpose Flour
  • 4 pieces eggs


  • 1 can Tuna chunks in brine (180g) drained
  • ½ cup ricotta cheese
  • ¼ cup all purpose cream
  • 1/4 cup mayonnaise
  • 2 tablespoons onions finely chopped
  • 2 tablespoons celery finely chopped
  • 1 tablespoon parsley chopped
  • 2 teaspoons sugar
  • salt and pepper to taste


  • Preheat oven to 400°F/ 205°C. Prepare 2 baking sheets.

Prepare Choux Pastry

  • In a saucepan, combine the water, butter and salt.
  • Heat until water boils and butter melts.
  • Add the flour all at once and stir vigorously until mixture leaves the sides of the pan.
  • Remove from heat and cool slightly.
  • Beat in eggs, one at a time, until mixture is smooth.
  • Transfer mixture into pastry bag. Pipe out mixture into 1-inch in diameter kisses and arrange them on the prepared cookie sheets about 2 inches apart.
  • Bake in the preheated oven until puffed then lower the oven temperature to 300°F and continue baking until puff shells are brown and completely dry.
  • Cool on wire racks.

Prepare Filling

  • Combine all the ingredients in a food processor until well blended.
  • Adjust seasonings as desired.

To Assemble

  • Slice upper top of the shell to open then, remove any soft piece of dough from inside of puff shells.
  • Fill puffs with tuna fillings and serve. Yield:

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