Quick Cherry Cream Puffs
|Pie crust mix||10 Ounce (1 Stick)|
|Boiling water||2⁄3 Cup (10.67 tbs)|
|Cherry pie filling||21 Ounce|
1)Take a medium saucepan, crumble pie crust and put into it. Add 2/3 cup boiling water.
2)Cook until pastry forms a ball and leaves side of pan. Stir vigorously.
3)Decrease heat to low and cook for a minute. Keep stirring.
4)Add eggs, one at a time and beat with mixer at low speed for one minute after each addition.
5)Take a greased baking sheet and drop about 3 table- spoonsful mixture for each cream puff.
6)Bake at 425-degrees for 15 minutes and decrease temperature to 350 degrees.
7)Bake until cream puffs are dry and golden brown. Remove from baking sheet and cool.
8)Cut off tops and remove excess webbing.
9)Fill cream puffs and keep aside 1/2 cup pie filling.
10)Top puffs with reserved filling.
11)Garnish the cream puffs with whipped cream and serve.