Cream Puffs with Cannoli Cream

Cream Puffs:
1 cup flour
1 cup water
1/2 cup (1 stick) butter or margarine
4 eggs

Cannoli Cream:
2 pounds ricotta cheese
1 cup confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 400 degrees F. Grease a cookie sheet.

Cream Puffs: In a 2-quart pot, melt butter. Add water and bring to boil. Over low heat, add flour and stir until it forms a ball. Remove from heat and add 4 eggs; mix well. With a teaspoon, drop mixture onto prepared cookie sheet. Bake for 35 minutes or until light brown.

Filling: Mix ricotta, confectioners' sugar and vanilla extract; add more sugar to taste. Put in blender a little at time. Blend on a low setting until creamy (5 seconds). Put filling in puffs and sprinkle with extra confectioners' sugar.