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Cheese-Olive Cream Puffs Recipe

These savory bites always bake up golden brown and delicious. The tasty cheese-and-olive filling goes inside the cooled puffs just before serving.—Arline Hofland, Deer Lodge, Montana

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Cheese-Olive Cream Puffs Recipe

Prep: 30 min. Bake: 25 min.

Yield: 36 Servings

30 25 55

Ingredients

1 cup water
1/2 cup butter, cubed
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup (8 ounces) sour cream
1 teaspoon lemon-pepper seasoning
2 cups (8 ounces) crumbled blue cheese
1 cup chopped pimiento-stuffed olives

Directions

In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Drop by rounded teaspoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 400° for 25-30 minutes or until golden brown.
Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
For filling, in a small bowl, beat cream cheese until fluffy. Beat in sour cream and lemon-pepper. Fold in blue cheese and olives. Fill the cream puffs just before serving. Yield: 3 dozen.

Nutritional Facts 1 cream puff equals 134 calories, 11 g fat (7 g saturated fat), 54 mg cholesterol, 295 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein.

Originally published as Cheese-Olive Cream Puffs in Country Woman Christmas Annual 2010, p42