Choux pastry appetizer with cheese and vegetables

Choux pastry profiteroles can contain not only a sweet cream but also a savory filling. This colorful and delicious appetizer with cream cheese, feta cheese, and vegetables will delight you and your guests at the New Year's table.

Step-by-step recipe

Step 1:

Place the red and yellow bell pepper halves on a parchment-lined baking sheet and bake for 15-20 minutes at 220 degrees Celsius. Set aside.

Step 2:

Pour water into a saucepan, add a pinch of salt, and butter. Cook over medium heat until the butter melts.

Step 3:

Add flour and cook, stirring, until the dough forms a ball.

Step 4:

Remove the ladle from the heat and stir three eggs into the dough.

Step 5:

Line a baking sheet with a Teflon mat and, using a pastry bag, pipe 28 portions of dough onto it in a spiral pattern.

Step 6:

Bake for 30-40 minutes at 180 degrees.

Step 7:

Finely chop a quarter of the salad onion and place in a bowl.

Step 8:

Crush the garlic clove, finely chop the dill and add to the bowl.

Step 9:

Finely grate the lemon zest and add it to a bowl along with the lemon juice, vegetable oil, sugar, and salt. Mix.

Step 10:

Peel the roasted peppers, cut them into small cubes, and add them to the bowl. Stir.

Step 11:

Cut the baked profiteroles in half.

Step 12:

Place the cream cheese, feta cheese and sour cream in a clean bowl and mix with a mixer.

Step 13:

Using a piping bag fitted with a star tip, fill the profiteroles heapingly with cream.

Step 14:

Place the second halves on top with the tips facing down and press down.

Step 15:

Fill the “cups” with the prepared vegetable salad and garnish with dill feathers.

Cooking tips

Butter and feta cheese should be cut into small cubes.

Stir the choux pastry constantly to prevent it from burning.

Mix the eggs into the dough in three stages.