KitchenAid 400 manual Appetizer Cream Puffs With Creamy Feta Olive Filling

Appetizer Cream Puffs

with Creamy Feta Olive Filling

Cream Puffs

1 cup (235 ml) water

1⁄2 cup (120 ml) butter or margarine

1⁄4 teaspoon (1 ml) salt

1cup (235 ml) all-purpose flour

4 eggs

Filling

1package (8 oz.

[225 g]) light cream cheese

4oz. (115 g) crumbled tomato-basil feta cheese

1⁄2 cup (120 ml) light sour cream

1⁄3 cup (80 ml) finely chopped kalamata or ripe olives

1⁄2 teaspoon (2 ml) 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 (5 cm) apart. Bake at 400ºF (204°C) for 10 minutes. Reduce heat to 350ºF

(177°C) 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 (15 ml) 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.

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