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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
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    3 dozen


  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon lemon-pepper seasoning
  • 2 cups 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 sour cream and lemon-pepper. Fold in blue cheese and olives. Fill the cream puffs just before serving.
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