|Water||2 Cup (32 tbs)|
|Butter||1 Cup (16 tbs)|
|Unsifted all purpose flour||3 1⁄2 Cup (56 tbs)|
|Honey||1 1⁄3 Cup (21.33 tbs)|
|Candied orange peel||4 Ounce, diced (1 Container)|
|Candied cherries||4 Ounce (1 Container)|
|Grated lemon peel||2 Tablespoon|
Preheat oven to 350° F.
In a large saucepan bring water, butter and salt to a rolling boil.
Boil until butter is melted.
Stir in flour all at once.
Reduce heat and beat well for 1 minute.
Remove from heat.
Beat in eggs one at a time, beating well after each addition, until mixture is smooth and shiny.
Drop mixture by 1/2 teaspoonfuls onto greased cookie sheets, 1 inch apart.
Bake until golden, about 20 minutes.
Cool on wire racks.
In a large saucepan bring honey, orange peel, cherries and lemon peel to a boil.
Boil for 2 minutes; remove from heat.
Add puffs, a few at a time, tossing well to coat.
Remove with a slotted spoon to a serving plate.
Repeat until all puffs are coated.
With wet hands, stack puffs in a pyramid.