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20
Appetizer Cream Puffs
with Creamy Feta Olive Filling
Cream Puffs
1 cup (250 mL) water
1
⁄2 cup (125 mL) butter
or margarine
1
⁄4 tsp (1 mL) salt
1 cup (250 mL)
all-purpose flour
4 eggs
Filling
1 package (8 oz
[250 g]) light cream
cheese
4 oz (120 g) crumbled
tomato-basil feta
cheese
1
⁄2 cup (125 mL) light
sour cream
1
⁄3 cup (75 mL) finely
chopped kalamata
or ripe olives
1
⁄2 tsp (2 mL) 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" (5 cm) apart. Bake at 400ºF
(200°C) for 10 minutes. Reduce heat to 350ºF
(180°C) 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 tbs (15 mL) 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.