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1 cup water
1/2 cup butter
1 cup flour
8 ounces sour cream
1/2 teaspoon almond extract
4 large eggs
1 package french vanilla instant pudding mix
1 can (20 oz) blueberry pie filling
Heat water & butter to boiling in 1-qt saucepan; stir in flour. Stir until
mixture forms a ball, about 1 minute. Remove from heat. Add eggs; beat until
smooth. Drop dough by tablespoonfuls onto greased baking sheet-to form an 8-inch
ring. 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,
pudding (dry) and extract in small mixer bowl on low speed until blended. Fill
cream puff ring with pudding mixture; spoon 1/2 cup of the blueberry pie filling
onto pudding. Replace top of cream puff ring & spoon remaining pie filling on
top. Refrigerate until serving time.
1/2 cup butter
1 cup flour
8 ounces sour cream
1/2 teaspoon almond extract
4 large eggs
1 package french vanilla instant pudding mix
1 can (20 oz) blueberry pie filling
Heat water & butter to boiling in 1-qt saucepan; stir in flour. Stir until
mixture forms a ball, about 1 minute. Remove from heat. Add eggs; beat until
smooth. Drop dough by tablespoonfuls onto greased baking sheet-to form an 8-inch
ring. 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,
pudding (dry) and extract in small mixer bowl on low speed until blended. Fill
cream puff ring with pudding mixture; spoon 1/2 cup of the blueberry pie filling
onto pudding. Replace top of cream puff ring & spoon remaining pie filling on
top. Refrigerate until serving time.
