Manual

Appetizer Cream Puffs
with Creamy Feta Olive Filling
Cream Puffs
1 cup water
cup butter or
margarine
¼ teaspoon salt
1 cup aft-purpose
flour
4 eggs
Filling
1 package (8 oz) light
cream cheese
4 oz crumbled
tomato-basil feta
cheese
cup light sour
cream
cup finely chopped
kalamata or ripe
ofives
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" apart. Bake at 400°F for
10 minutes. Reduce heat to 350°F 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 tablespoon 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.
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