| 1/2 | cup water |
| 1/4 | cup butter or margarine |
| 1/2 | cup Gold Medal® all-purpose flour |
| 1 1/2 | teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves |
| 2 | eggs |
| 1 1/2 | cups deli chicken salad |
| 1. | Heat oven to 400°F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition. |
| 2. | On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart. |
| 3. | Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes. |
| 4. | Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad. |
|
| Add a "thyme-ly" garnish with sprigs of fresh thyme, of course! |
|
| Freeze baked puffs for up to 2 months. Thawing at room temperature for 30 minutes is all that's needed before cutting and filling. |
|
| A spring-handled ice cream scoop works well for dropping dough onto the cookie sheet. |
|
| Get a party menu, prep guide, tips, fun and games for a Late Summer French Appetizer Party! |
Nutrition Information:
120 ( 80); 9g ( 3 1/2g, 0g); 55mg; 90mg; 5g ( 0g, 0g); 5g 4%; 0%; 0%; 4% 1/2 ; 0 ; 0 ; 1/2 ; 1 1/2