Categories: Dessert

Ingredients

• 1 1/3 cup water
• 4 eggs
• 1 teaspoon vanilla
• pie crust mix or sticks
• 3 cups whipped cream
• 1 teaspoon almond extract
• 1 can cherry pie filling
• Toasted almonds

Directions

1. Preheat oven to 425.

2. In 2 quart pan, heat water and almond extract to boiling. Stir pie crust mix into boiling water and stir vigorously until dough forms a ball and leaves the side of the pot.

3. Cook for 1 minute, stirring constantly.

4. Remove from heat and beat in eggs, one at a time, until smooth and elastic (about 300 strokes).

5. Drop by scant 1/4 cups about 3" apart onto ungreased cookie sheet. Bake until puffed, brown and dry. (about 30 – 35 minutes)

6. Cool on wire rack. Cut off tops and remove any filaments. Combine whipped cream, almond extract and cherry pie filling. Fill cream puffs and refrigerate.

7. Garnish with whipped cream and toasted almonds before serving.

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