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Cheese and Dill Puffs
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Cheese and Dill Puffs Recipe

Cream puffs… cheese puffs … who doesn’t love them? I have an obsession with appetizers so all the time I’m trying to create, upgrade and come up with new things. This one though is not a new one as my mom used to make this type of appetizers for parties as they are great finger food. What’s new is the ingredients as I cannot find here in the States all of the types of cheeses or spices I’m looking for, but I assure you is great. The great thing is that you can make extra puffs and you have appetizer and dessert.
Course Appetizer
Cuisine international
Prep Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 360kcal

Ingredients

  • 500 ml water ( about 2 1/4 cups )
  • 2 sticks of Butter
  • 4 cups all purpose flour
  • 8 eggs
  • pinch of salt

Instructions

  • In a sauce pan bring to a boil the water, salt and the butter until completely melted. Add the flour all at once and start mixing well until forms into a ball. At this point, remove the saucepan from the stove and let the dough cool.
  • Using a wooden spoon or a mixer start adding the eggs to the cooled dough one by one. Do not add the next eggs before the previous one is completely incorporated.
  • When you have incorporated all the eggs, transfer the mixture to a piping bag and make rosettes on a baking sheet.
  • Place the puffs in a preheated oven to 400 F and bake for 20-30 minutes until puffed and golden brown. Remove from sheet and cool on a cookie rack. 
  • Before filling them, cut the top of the puffs.

Notes

Now for the cheese mixture/cream: 
  • 1 8 oz package of  Philadelphia cream cheese at room temperature 
  • 2 tbsp grated Parmesan cheese
  • 1/2 stick of butter at room temperature
  • 1 tsp salt or less
  • 2 tbsp chopped fresh dill
In a mixing bowl cream together cream cheese and butter and creamy and fluffy. Add the parmesan cheese and dill and mix well. Taste for salt and add some if necessary.
While still soft, fill the puffs with the cheese mixture. You can use a piping bag as I did for an ellegant rsult, but it works great also with just a spoon.
*If you have extra mixture you can refrigerate it and when it hardened you can form small balls that you can roll into chopped dill and serve them on the side.