KITCHENAID ACCOLADE 400 - Manuel (Page 22)

20
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
1 cup (235 ml)
all-purpose flour
4 eggs
Filling
1 package (8 oz.
[225 g]) light cream
cheese
4 oz. (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.