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Cheese-Olive Cream Puffs

 Cheese-Olive Cream Puffs
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
36 ServingsPrep: 30 min. Bake: 25 min.


  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 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


  • 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

2 of 2

Cheese-Olive Cream Puffs (continued)

Directions (continued)

  • 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.