Sun-Dried Tomato & Goat Cheese Puffs

DELICATE PUFFS HOLD A SAVORY FILLING THAT COMES TOGETHER QUICKLY.

INGREDIENTS

• 2/3 cup (150 mL) water
• 3 tbsp (45 mL) butter
• 1 tsp (5 mL) finely chopped fresh thyme leaves
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) coarsely ground black pepper
• 2/3 cup (150 mL) all-purpose flour
• 2 eggs, lightly beaten
• 4 oz (125 g) goat cheese
• 4 oz (125 g) cream cheese, softened
• 1 tbsp (15 mL) milk
• 1/2 cup (125 mL) sun-dried tomatoes in oil, drained, patted dry and chopped
• 1 tbsp (15 mL) Sun-Dried Tomato Herb Oil Dipping Seasoning

DIRECTIONS

1. Preheat oven to 375°F (190°C). Heat water, butter, thyme, salt and black pepper in (1.5-qt./1.4-L) Saucepan over high heat. 
2. Once mixture comes to a boil, add flour. Stir vigorously about 1 minute or until mixture leaves sides of Saucepan and forms into a ball. 
3. Place dough into Classic Batter Bowl. Add eggs; whisk until smooth. 
4. Spray Deluxe Mini-Muffin Pan with nonstick cooking spray. Using level Small Scoop, scoop dough into wells. 
5. Bake 22-25 minutes or until deep golden brown. Remove from oven and make a small cut in each puff; cool completely on Stackable Cooling Rack.
6. Combine goat cheese, cream cheese and milk in Small Batter Bowl. Add tomatoes and oil dipping seasoning; mix well. Attach bismark tip to Easy Accent® Decorator; fill with filling and pipe into center of each puff.

Yield:
24 servings of 1 appetizer
Nutrients per serving: Calories 70, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 4 g, Protein 2 g, Sodium 110 mg, Fiber 0 g

U.S. Diabetic exchanges per serving: 1⁄3 starch, 1 fat (1⁄3 carb)

Cook's Tips:

• The dough for these puffs is very sticky and paste-like. After the flour is added, the mixture will pull away from the sides of the Saucepan and form into a ball.
• Making a small cut in each puff releases excess steam, preventing puffs from becoming soggy.
• MAKE-AHEAD: Baked, unfilled puffs can be made 3 days in advance and refrigerated or frozen in a large resealable plastic bag. When ready to serve, reheat puffs in oven 4-5 minutes or until crisp; fill.