Harvest Cream Puffs

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READY IN: 1hr 15mins
Recipe by sugarpea

Light, airy and cheesy little appetizers that won't fill anyone up. That's good because you can't eat just one.

Ingredients Nutrition


  1. Preheat oven to 375°; lightly grease 2 baking sheets.
  2. Put a 2-3 quart saucepan over high heat and bring the water, butter and pepper to a boil; when butter has melted, reduce heat to low.
  3. Add the flour all at once and cook, stirring vigorously, until the mixture forms a ball and leaves the side of the pan; add eggs one at a time and beat vigorously until the mixture is smooth and glossy; stir in 1 1/2 cups of the cheese and blend well.
  4. Drop by scant measuring tablespoon onto baking sheets; the puffs will double in size so allow 2" between them; lightly press a bit of the remaining 1/4 cup cheese onto the top of each mound.
  5. Bake until evenly browned, about 25-30 minutes; remove from the oven, reduce the heat to 300°; prick each puff twice with a toothpick to allow the release of steam and the inside to dry out; return to the oven for 5 minutes.
  6. Cool on a wire rack; serve at room temperature or reheat and recrisp in a 350° oven for 5 minutes.
  7. Store in a tightly covered container at room temperature for 1-2 days only; may be frozen up to 1 month, thaw several hours in refrigerator and refresh in 350° oven for 5 minutes.

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