1 cup water
½ cup butter
1 cup all-purpose flour
1 cup milk
¾ cup daily sour cream
1 package (3 ¾ ounces) vanilla instant pudding (i like french vanilla, if i can find it)
¼ tsp almond extract
1 can (21 ounces) cherry pie filling
1Heat oven to 400 º.
2Heat water & butter to boiling in 1 quart saucepan; stir in flour
Stir vigorously until mixture forms a ball, about 1 minute
Remove from heat.
3Add eggs; 1 at a time beat until smooth
4Drop dough by tablespoonfuls onto greased baking sheet to form an 8 inch ring (for Valentine’s Day I make a heart shape)
Smooth with a spatula
5Bake until puffed & golden; around 50-60 minutes.
7Cut off top with a sharp knife; pull out any soft dough.
8Beat milk, sour cream, pudding mix (dry) and extract in a small bowl until blended, about 1 minute.
9Fill cream puff ring with the pudding mixture
10Spoon ½ cup cherry pie filling onto pudding mixture
11Replace top of cream puff and spoon the rest of the cherry pie filling on top
12Refrigerate until serving time.