Mar 16, 2009

Cream Puffs

I’ll often make a huge batch of these pastries when I have some friends over, mostly during the weekend. They’re so savory and easy to whip up. Cream Puffs & white wine = match made in snack heaven. What more can you ask for?

You can prepare them ahead of time and just pop them in the oven at the moment supreme. You can fill them with anything you like: any type of cheese you like or add some finely minced bell pepper, chili pepper or spring onions. Some browned ground beef or even a few sauteed mushrooms and/or thinly sliced pepperoni are great, too. Maybe incorporate a little (canned) fruit. Just knock yourself out!

We like this simple, basic version best here at the Kayotic Mansion. I know… I’m so common, it’s sad.


3 to 4 puff pastry sheets
4 oz cream cheese
1 tbsp Italian herbs
2 tbsp Parmesan
1/2 small shallot
sun dried tomato
garlic salt


I’ve made 6 larger cream puffs with the ingredients listed above, but used cups that were fairly big.

I’ve finely minced half a small shallot. It adds so much flavor! You could do this with onion as well, but I prefer the more delicate flavor of shallots.

I’ve also finely minced 1 large sun dried tomato—just to add a little touch of summer.

I’m cheating; I’m using 1 tbsp frozen Italian herbs. If you go for dried herbs, I wouldn’t use more than 1 tsp.

I’ve combined 4 heaping tbsp cream cheese (about 4 oz), with the minced shallot, sun-dried tomato and Italian herbs.

I personally think fresh garlic is too overpowering for these pastries, but don’t let me stop you! In stead, I’ve opted for Lawry’s garlic salt (onion salt also works really well) and a generous amount of black pepper. Play with spices and herbs, lots of different combinations work for this recipe.

I’ve also added two tbsp pre-grated, canned and undoubtedly highly processed Parmesan. No, no, no. Don’t be hatin’. There is no shame in using this! You really think those store-bought cookies you’ve polished off this morning are any better? Ha! :)

Depending on what you choose to put in there, you end up with a huge pile of…. stuff.

Whisk (the stuff) until you have a creamy, fluffy spread. I like saying stuff. Not sure why.

Defrost as many pastry sheets as you need. I needed about 3 of them.

If my son wouldn’t have used my muffin pan for shady toddler purposes, I would have grabbed it and simply used a cookie cutter with a 1 1/4 inch bigger inside diameter than the interior of the muffins. See photo below. It would have given a nice finishing touch to the edges as well.

Alas, no such luck. He did use it for shady purposes involving lots of sand, leaving me with only these silicone cups. Cups that were perhaps a tad bit too big for the job. They do look cheerful, though.

Old school. I’ve placed the cups on top of the pastry sheets and cut the dough, around the curve, in a 1 inch bigger circle than the diameter of my cup.

Gently push the dough into the cup. The edges will wrinkle up a little. There will be folds and other irregularities. Resist the urge to flatten it; it’ll make the puffs look better and prettier when baked!

Fill the cup with the cream cheese mix. It’s not supposed to be a mini-cheesecake, so be moderate. You only want to create a flavored layer on top of the pastry.

Fill all of them and pop them in a preheated oven. Bake at 400F (200C) for about 20 to 25 minutes. Just keep an eye on them. You want them golden brown and fluffy.

These beauties are best served warm, and trust me when I say you’ll need large quantities!

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    1. 1

      I like the look of these very much. The intermingling of flavours should be wonderful and there is not much nicer than a flaky pastry base.

      Toffeeapple on Mar 16, 2009 @ 10:51 am Reply
    2. 2

      Yum Yum Yum,….What more can I say????

      Sophie on Mar 16, 2009 @ 12:35 pm Reply
    3. 3

      Looking good! Can’t wait to try this. What kind of cream cheese do you use? I saw that you used Monchou for an earlier recipe (the creamcheese-chocolate brownies). Do you prefer this brand or do you sometimes also use more soft variants? Usually when I need cream cheese for a recipe, I buy the cheese which resembles yoghurt. But I have the feeling that that cheese is too soft (it also releases fluid sometimes).

      Mae on Mar 16, 2009 @ 4:04 pm Reply
    4. 4

      WOW what a great recipe – They look incredible and I love that you can make them ahead of time as well!!

      Cathy on Mar 16, 2009 @ 4:58 pm Reply
    5. 5

      I make something quite similar and always get rave reviews…………can be sweet or savory……… em……….thanks for the reminder haven’t made them in awhile.

      doodles on Mar 16, 2009 @ 5:01 pm Reply
    6. 6

      Frozen Italian herbs? I’ve never seen that in the US and am curious about them. I have a large fresh herb garden in the summer and really detest dry herbs, but am thinking maybe the frozen are a good alternative in the winter? Can you tell me more about them? Thanks for a yummy looking recipe!

      Michele Morris on Mar 16, 2009 @ 5:27 pm Reply
    7. 7

      This looks like my kind of snack- I love all of those ingredients. Yum!

      Sara on Mar 16, 2009 @ 8:42 pm Reply
    8. 8

      Oh, those are just too sinfully simple. Good thing I don’t have puff pastry or cream cheese in my house right now, or I surely would be off whipping up the stuff and increasing the size of my midsection. And rear. And thighs. And chin.

      Farmer Gal on Mar 16, 2009 @ 11:39 pm Reply
    9. 9

      Indeed great for company! Thanks again for the wonderful storyboard and recipe!

      Mrs Ergül on Mar 17, 2009 @ 3:01 am Reply
    10. 10

      Golden brown puff pastry, melted cheese and sun dried tomato…mmm…

      Kevin on Mar 17, 2009 @ 3:31 am Reply
    11. 11

      Mae, I always use Monchou when I’m making a cheesecake. But for these type of things I use the softer cream cheese.

      Kay on Mar 17, 2009 @ 3:59 pm Reply
    12. 12

      Two things I said to myself yesterday.
      (yes I said them outloud and yes I was in the kitchen by alone)
      1. I wish I could use that filo dough and get it out of my freezer.
      2. What can I fix that would be easy to take with us when we are out working?

      You took care of both of my problems. Thank you very much.

      (i blogline your blog and read every post. adore it adore it adore it)

      Vicki on Mar 17, 2009 @ 9:38 pm Reply
    13. 13

      Love you blog, Kay! Lekker take on food and smashing photoes!!!
      And am intrigued… I love the silicone cups. Where did you get it?

      Valisa on Mar 18, 2009 @ 3:14 am Reply
    14. 14

      Valisa, you can buy them all over here. All the traditional cups, muffin cups cake pans are also sold in silicone as well now.

      Kay on Mar 18, 2009 @ 8:34 am Reply
    15. 15

      These look delicious and I think I may need to borrow this recipe for a Food and Wine Mixer I am having in 2 weeks. Will let you know how they turn out!

      Thanks for sharing!

      ThatsSoYummy on Mar 18, 2009 @ 5:43 pm Reply
    16. 16

      What if you don’t have the little dishes to do this in, can you use regular size muffin pans???


      Dayton, Tx

      Marcie on Mar 19, 2009 @ 2:43 am Reply
    17. 17

      These little puff pastries look delicious! All that cream cheesey goodness!

      Jillian on Mar 19, 2009 @ 10:52 pm Reply
    18. 18

      These look great! I love recipes that I can make ahead when I’m having people over!

      Carrie on Mar 30, 2009 @ 5:13 pm Reply
    19. 19

      What a great little canopy… love it!

      Natalie on Mar 31, 2009 @ 12:59 am Reply
    20. 20

      I knew these looked savory from the photo. I originally thought of the dessert when you called them cream puffs. Great recipe!

      Hillary on Apr 1, 2009 @ 4:14 pm Reply
    21. 21

      I made these and they were delicious… I couldn’t stop eating them out of the oven.

      I had to tell you I wrote about the recipe on my blog…. Thanks for sharing!

      So Yummy!!!! :-)

      ThatsSoYummy on Apr 12, 2009 @ 4:55 am Reply
    22. 22

      Hi there, I found your blog via Google while searching for first aid for a heart attack and your post looks very interesting for me.

      Caracol Creams on Apr 14, 2009 @ 9:51 pm Reply
    23. 23

      Love your blog and recipes!! The pictures are a great bonus when making the recipe!!

      Cindy on Sep 20, 2009 @ 3:58 pm Reply
    24. 24

      These look fantastic! And so easy to make. I was thinking I might try to use a muffin pan, but I’m hoping that it won’t be too deep. I can’t wait to make them.

      Kuchemaus on Feb 10, 2010 @ 5:17 am Reply

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