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Savory Vegetarian Cream Puffs

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"Savory not sweet. Cream puffs! It's what's for dinner."
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54 m servings 171 cals
Original recipe yields 16 servings (16 cream puffs)

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  • Prep

  • Cook

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  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet or baking stone with a silicone liner or parchment paper.
  2. Place water, butter, sugar, and salt in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture is melted and dissolved, about 5 minutes. Reduce heat to medium. Add flour all at once and cook, stirring vigorously, until a ball of dough forms and pulls away from the sides of the pan, 15 to 30 seconds.
  3. Transfer dough to the bowl of a stand mixer fitted with a paddle attachment. Let cool, about 5 minutes. Add eggs one at a time, beating on medium-low speed after each addition, until batter is smooth and shiny, about 5 minutes.
  4. Transfer batter to a pastry bag fitted with a large round tip. Pipe the batter into 2-inch mounds by squeezing close to the sheet and slowly pulling up.
  5. Increase oven temperature to 450 degrees F (230 degrees C).
  6. Bake in the preheated oven until puffy, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until shells are crispy and set, 13 to 15 minutes more.
  7. Place goat cheese, dill, and salt in a stand mixer fitted with a whisk attachment. Mix until filling is creamy and smooth, 2 to 3 minutes. Transfer to a pastry bag fitted with a small round tip. Pipe filling into the bottom of each shell until filled.


  • Cook's Note:
  • Instead of a pastry bag, you can use a large resealable plastic bag with one of the bottom corners snipped off.

Nutrition Facts

Per Serving: 171 calories; 12.6 g fat; 8.2 g carbohydrates; 6.5 g protein; 76 mg cholesterol; 197 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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