Recipe: Cherry Cream Puff Ring

CHERRY CREAM PUFF RING

FOR THE CREAM PUFF BATTER:
1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
4 eggs
FOR THE FILLING:
1 cup milk
3/4 cup dairy sour cream
1 pkg vanilla instant pudding
1/4 tsp almond extract
1 (21 oz) can cherry pie filling

Heat oven to 400 degrees.

Heat water and butter to boiling in one-quart saucepan; stir in flour. Stir vigorously until mixture forms a ball, about 1 minute. Remove from heat. Add eggs; beat until smooth. (Or place dough in small mixer bowl, add eggs and beat on low speed 2 minutes).

Drop dough by tablespoonfuls onto greased baking sheet to form 8-inch ring (to form ring, place an 8-inch round layer pan on baking sheet and trace around it). Smooth with spatula.

Bake until puffed and golden, 50-60 minutes. Cool ring.

Cut off top with sharp knife; pull out any soft dough.

Beat milk, sour cream, dry pudding mix and extract in small mixer bowl on low speed until blended, about 1 minute.

Fill cream puff ring with pudding mixture; spoon 1/2 cup of the cherry pie filling onto pudding mixture. Replace top of cream puff ring and spoon remaining cherry filling on top. Refrigerate until serving time.

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