Sun-Dried Tomato Cream Puffs

#154       Comment on this recipe.


  1. 1/2 c water
  2. 1/4 c unsalted butter
  3. 1/2 c all purpose flour
  4. 2 T finely chopped sun-dried tomatoes (not oil packed)
  5. 1/4 t dried basil leaves
  6. 1/4 t salt
  7. 1/8 t ground red pepper (cayenne)
  8. 2 eggs
  9. 4 oz cream cheese or herb-flavored cream cheese, softened


  1. Heat oven to 425°F.
  2. In medium saucepan, bring water and butter to a boil.
  3. Stir in flour, sun-dried tomatoes, basil, cayenne, and salt.
  4. Cook over medium heat, stirring vigorously, until mixture leaves sides of pan in smooth compact ball, about 1 minute. Remove from heat.
  5. Add eggs 1 at a time, beating with hand mixer for 1 minute after each addition until mixture is smooth and glossy.
  6. Drop mixture by tablespoonfuls or pipe from decorating bag onto ungreased baking sheet to form 20 puffs.
  7. Bakes at 425°F for 15 to 20 minutes or until puffed and golden brown.
  8. Remove from oven; cut small slit in side of each puff to allow steam to escape. Cool completely.
  9. To serve, cut puffs in half; spoon or pipe each half with about 1 t cream cheese.
  10. Serve immediately.

Picture of Recipe

Sun-Dried Tomato Cream Puffs - Picture of Recipe
Serves: 40 appetizers
Prep Time: 25 minutes
Course: Appetizer
Type of Food: Vegetarian
Ethnicity/Origin: Italian
Key Ingredient: Cream Cheese,Sun-dried Tomatoes
Difficulty: 2 - Medium
Make Ahead: Yes

hide pictures