Grease large cookie sheet. In 2-quart saucepan over medium heat, heat 1/2 cup water with butter and salt until butter melts and mixture boils. Remove saucepan from heat. Add flour all at once. With wooden spoon, vigorously stir until mixture forms ball and leaves side of pan. Add eggs to flour mixture, one at a time, beating well after each addition until mixture is smooth.

Preheat oven to 375°F. Spoon mixture into decorating bag with medium writing tube. Pipe mixture onto cookie sheet into 2 1/2" by 1/2" strips, about 1 inch apart. Bake 20 minutes or until golden. Cool pastry fingers on wire rack.

To serve, in small bowl, with mixer at medium speed, beat cream cheese, sour cream, onion, and dill until smooth. With serrated knife, cut each pastry finger horizontally in half. Spoon some cream cheese mixture into each half; top with some caviar. Makes about 60 hors d'oeuvres.

Each finger: About 35 calories, 3 g fat, 17 mg cholesterol, 40 mg sodium.

Good Housekeeping's Holiday Best '93 pg 120