• 1 cup water
  • 1/2 cup butter (or margarine)
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 4 eggs
  • 8 ounces light cream cheese
  • 4 ounces tomato and basil-flavored feta (crumbled)
  • 1/2 cup light sour cream
  • 1/3 cup kalamata olives (finely chopped)
  • 1/2 teaspoon lemon pepper seasoning


  1. 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.
  2. Place mixture in mixer bowl. Attach bowl and flat beater to mixer. 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 15 seconds.
  3. Drop dough onto greased baking sheets in 36 mounds placed 2 inches apart. Bake at 400°F for 10
  4. minutes. Reduce heat to 350°F and bake 25 minutes longer. Turn off oven. Remove baking sheets from oven. Cut a small slit in side of each puff. Return pans to oven for 10 minutes, leaving oven door ajar. Cool completely on wire racks.
  5. Cut puffs in half and pipe or spoon about 1 tablespoon Creamy Feta Olive Filling* into each puff. Serve immediately.
  6. For Creamy Feta Olive Filling: Combine all ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds, or until blended: 1 package (8 ounces) light cream cheese; 4 ounces tomato and basil-flavored feta, crumbled; 1⁄2 cup light sour cream; 1⁄3 cup finely chopped kalamata or ripe olives; 1⁄2 teaspoon lemon pepper seasoning
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