Cherry Cream Puff Ring by Dana Dunning

Cherry Cream Puff Ring by Dana Dunning

Puff:
1 c. water
1/2 c. butter or margarine
1 c. flour
4 eggs
Filling:
1 c. sour cream
1 c. milk
1 pkg. (3.4 oz.) vanilla instant pudding mix
1/4 t. almond extract
1 can cherry pie filling

Heat oven to 4oo degrees. Heat water and butter to boiling in a 1 qt. sauce pan. Stir in flour until mixtures forms a ball--about a minute. Remove from heat and add eggs. Stir in eggs until the dough is smooth. Drop dough by tablespoonfuls onto a greased baking sheet to form a 8-10" ring. Smooth with spatula. Bake until puffed and golden, 50-60 minutes. Cool ring and cut off top with a sharp knife. Pull out any soft dough inside the puff and discard. Beat together milk, sour cream, pudding mix, and extract until blended. Fill puff ring with pudding mixture. Spoon 1/2 of the cherry filling on top of the pudding mixture. Replace top of puff ring and spoon remaining cherry filling on top. Refrigerate.