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Cherry Cream Puffs
1 cup water
1/2 cup butter or margarine
1 cup flour
1 cup milk
3/4 cup sour cream
1 small box vanilla instant pudding
1/4 teaspoon almond extract
1 can cherry pie filling
Heat oven to 400 degrees F. Grease a cookie sheet.
Heat water and butter to boiling in 1-quart saucepan. Stir in flour. Stir vigorously until mixture forms a ball. Remove from heat. Add eggs. Beat until smooth. Drop dough by tablespoonsful onto prepared cookie sheet. Bake until puffed and golden for 50 to 60 minutes. Allow to cool.
Cut tops off puffs and pull out any soft dough.
Beat milk, sour cream, pudding and almond extract in a bowl until blended. Fill puffs with pudding mixture. Spoon 1 teaspoon cherry pie filling onto pudding mixture. Replace top of puff and spoon cherry filling on top. Refrigerate.