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1
Preheat oven to 375F.
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2
Bring water to a boil with butter and salt in a 3-quart heavy saucepan over high heat, then reduce heat to moderate.
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3
Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.
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4
Remove from heat and cool slightly, about 3 minutes, then add 4 eggs 1 at a time, beating well after each addition (batter will appear to separate but will then become smooth).
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5
Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon.
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6
If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency.
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7
Stir in cheese and dill.
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8
Line 2 large baking sheets with parchment or lightly butter sheets.
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9
Fill pastry bag with batter and pipe 15 (1-inch-diameter) mounds (or spoon level tablespoons) 1 inch apart onto each sheet.
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10
Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed, golden, and crisp, about 30 minutes total.
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11
Make more puffs in same manner.
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12
Serve warm.
