Sun-dried Tomato Cream Puffs

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

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

Directions

  1. 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. 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.

Notes

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Recipe Step Photos

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