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Appetizer Cream Puffs
with Creamy Feta Olive Filling
Cream Puffs
? cup water
Vz cup butter or
margarine
V4 teaspoon salt
1 cup all-purpose flour
4 eggs
Filling
? package (8 oz.) Ii_qht
cream cheese
4 oz. crumbled
tomato-basil teta
cheese
V_ cup fight sour cream
V_ cup finely chopped
kalarnata or n_:_e
olives
V_ 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 inches apart. Bake at 400% for
10 minutes. Reduce heat to 350% 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 oft) for 10 minutes,
leaving oven door ssar. 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 pro, 4 g carb,
5 g fat, 37 mg chol, 132 mg sod.
2O
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