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Cherry Cream Puff Ring



  • 1 cup water
  • 1/2 cup (1 stick) butter
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 cup milk
  • 3/4 cup sour cream
  • 1 (3 3/4 ounce) box vanilla instant pudding mix
  • 1/4 teaspoon almond extract
  • 1 (21 ounce) can cherry pie filling


  1. Heat oven to 400 degrees F.
  2. Heat water and butter to boiling in a 1-quart saucepan; stir in flour. Stir vigorously until mixture forms a ball, about 1 minute. Remove from heat.
  3. Add eggs; beat until smooth.
  4. Drop dough by tablespoonful onto greased cookie sheet to form an 8-inch ring. (To form ring, place an 8-inch round cake pan on cookie sheet and trace around it; drop dough inside circle.) Smooth with spatula.
  5. Bake until puffed and golden, 50 to 60 minutes.
  6. Cool ring.
  7. Cut off top with sharp knife; pull out any soft dough.
  8. Beat milk, sour cream, dry pudding mix and extract in small bowl on low speed until blended, about 1 minute.
  9. Fill cream puff ring with pudding mixture; spoon 1/2 cup of cherry pie filling onto pudding mixture. Replace top of cream puff ring and spoon remaining cherry filling on top.
  10. Refrigerate until serving time.


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