Cherry Cream Puff – a delicious recipe with water, margarine, flour, eggs, milk, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 400u00b0.
2
Heat water and butter to boiling in 1-quart saucepan.
3
Stir in flour.
4
Stir vigorously until mixture forms a ball, about 1 minute.
5
Remove from heat.
6
Add eggs; beat until smooth.
7
Drop dough by tablespoon onto greased baking sheet, forming an 8-inch ring.
8
Smooth with spatula.
9
Bake until puffed and golden brown, 50 to 60 minutes.
10
Cool ring.
11
Cut top with sharp knife.
12
Pull out any soft dough.
13
Beat milk, sour cream, pudding and pie filling (dry) and extract in small mixing bowl until blended (low speed).
14
Fill cream puff ring with pudding mixture.
15
Spoon 1/2 can cherry pie filling onto pudding mixture. Replace top of cream puff.
16
Spoon remaining cherry pie filling on top.
17
Refrigerate.
559
kcal
Calories
21
g
Fat
55
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 c. water, 1/2 c. margarine, 1 c. all-purpose flour, 4 eggs, and more.
Yes, Cherry Cream Puff falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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