Sun-dried Tomato Cream Puffs

Enjoy this sun-dried tomato cream puff appetizer – perfect for a small get together.

  • prep time 25 min
  • total time 60 min
  • ingredients 9
  • servings 18

Ingredients

1/2
cup water
1/4
cup margarine or butter
1/2
cup All Purpose or Unbleached Flour
2
tablespoons finely chopped sun-dried tomatoes (not oil-packed)
1/4
teaspoon dried basil leaves
1/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
2
eggs
4
oz. cream cheese, softened
  • 1 Heat oven to 425°F. In medium saucepan, bring water and margarine to a boil. Stir in remaining ingredients except eggs and cream cheese. Cook over medium heat, stirring vigorously until mixture leaves sides of pan in smooth compact ball, about 1 minute. Remove from heat. Add eggs 1 at a time, beating with hand mixer for 1 minute after each egg addition until mixture is smooth and glossy. Drop mixture by tablespoon or pipe from decorating bag onto ungreased cookie sheet.
  • 2 Bake at 425°F. for 15 to 20 minutes or until puffed and golden brown. Remove from oven; cut small slit in side of each puff to allow steam to escape. Cool completely. To serve, cut puffs in half; fill each with about 1 teaspoon cream cheese. Serve immediately.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Appetizer
    Calories
    60
    ,
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    27mg
    27%;
    Sodium
    75mg
    75%;
    Total Carbohydrate
    3g
    3%
    (Dietary Fiber
    0g
    0%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Exchanges:
    1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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