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Appetizer Cream Puffs
with Creamy Feta Olive Filling
Cream Puffs
1 cup water
1
⁄2 cup butter or
margarine
1
⁄4 teaspoon salt
1 cup all-purpose
flour
4 eggs
Filling
1 package (8 oz) light
cream cheese
4 oz crumbled
tomato-basil feta
cheese
1
⁄2 cup light sour
cream
1
⁄3 cup finely chopped
kalamata or ripe
olives
1
⁄2 teaspoon lemon
pepper seasoning
To Make Cream Puffs:
Heat water, butter, and salt in a medium
saucepan over high heat to a full rolling boil.
Reduce heat and quickly stir in flour, mixing
vigorously until mixture leaves sides of pan in a
ball.
Place flour mixture in mixer bowl. Attach bowl
and flat beater. Turn to Speed 2 and add eggs,
one at a time, beating about 30 seconds after
each addition. Stop and scrape bowl. Turn to
Speed 4 and beat about 15 seconds.
Drop dough onto greased baking sheets forming
36 mounds, 2" apart. Bake at 400ºF for
10 minutes. Reduce heat to 350ºF and bake
25 minutes longer. Turn off oven. Remove pans
from oven. Cut a small slit in side of each puff.
Return pans to oven (turned off) for 10 minutes,
leaving oven door ajar. Cool completely on rack.
To Make Filling:
Combine all ingredients in mixer bowl. Attach
bowl and flat beater. Turn to Speed 2 and mix
about 30 seconds, or until blended. Pipe or
spoon about 1 tablespoon filling into each cream
puff.
Yield: 36 servings (1 filled cream puff per
serving).
Per serving: About 72 cal, 2 g protein, 4 g carb,
5 g fat, 37 mg chol, 132 mg sodium.