Spring is finally here! Goodness, it took a long time coming. This time last year, in our tiny un-insulated apartment, we were fighting the urge to turn on the ridiculous portable air conditioner. We were definitely opening all the windows and avoiding the oven already.
This year, in our new apartment that never gets hot (Yes!), it seems like winter has hung around way too long. We have only had a few days in the 70s, and the nights are always chilly. Maybe that’s normal springtime weather for most of the world, but here in California it seems strange. I can’t wait til the days are super warm and we can all frolic outside in shorts and tank tops, pack picnics, and spend the long evenings with cool drinks in our hands…mmmmm.
These little savory puffs are my favorite spring time recipe. The first time I made these was for a church women’s Spring brunch event. They were served on little pretty plates in a garden surrounded by flowers, music, and sunshine. They are perfect tiny bites with pops of savory flavor and fresh cream cheese and veggies on the inside.
I was reminded of them when I was scrolling through my very old food blog, The Purple Door Kitchen, which is an embarrassment to the internet and all blogs everywhere. But it’s a wonderful way to reminisce. It throws me back to the ‘good ole days’ where I would make food for days at a time and then crash in an exhausted stupor. Garden Cream Puffs were one of those recipes that I made several times because they were a great event appetizer.
I also think they are a great choice for either a Memorial day picnic or Mother’s day brunch. It’s a springtime staple! Plus it’s just so fun to watch them majestically puff up in the oven. It’s one of those kitchen magic moments that brings that baker’s joy to my little aproned heart. Never gets old. <3
- ½ cup water
- ¼ cup butter
- ½ cup flour
- 2 eggs
- 2 TB sun-dried tomatoes, diced finely
- ¼ tsp dried basil
- ¼ tsp salt
- ⅛ tsp cayenne
- 6 oz cream cheese (chive and onion or garden veggie flavored)
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
- In a large saucepan over medium heat heat the water and butter until boiling.
- Remove from heat and stir in flour, tomatoes, basil, salt, and cayenne until a dough is formed and pulls away from the sides of the pan. Add in the eggs, one at a time, stirring with a whisk after each egg until the dough is glossy.
- Scoop the dough onto the parchment paper using a spoon, or pipe from a pastry bag forming small bite sized puffs spaced evenly apart.
- Bake for 15 minutes or until puffed and golden brown. Remove from the oven and immediately cut small vents into each puff to let steam escape. When cooled completely fill with cream cheese and serve.