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Cherry Cream Puff Ring

 Cherry Cream Puff Ring
—James Korzenowski, Fennville, Michigan
12-16 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup butter, cubed
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • FILLING:
  • 2 cups cold 2% milk
  • 3/4 cup sour cream
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 teaspoon almond extract, divided
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 can (21 ounces) cherry pie filling
  • Additional confectioners' sugar

Directions

  • In a large saucepan, bring the water, milk, butter and salt to a
  • boil. Add flour all at once and stir until a smooth ball forms.
  • Remove from the heat; let stand for 5 minutes. Add eggs, one at a
  • time, beating well after each addition. Continue beating until
  • mixture is smooth and shiny.
  • Drop by 1/4 cupfuls into a 10-in. ring on a greased 12-in. pizza pan
  • (mounds should be slightly touching). Bake at 400° for 40-45
  • minutes or until golden brown.

2 of 2

Cherry Cream Puff Ring (continued)

Directions (continued)

  • Remove to a wire rack. Immediately cut a slit in the side of each
  • puff to allow steam to escape. Carefully cut ring in half
  • horizontally and set top aside; remove soft dough from inside with a
  • fork. Cool.
  • In a small bowl, whisk the milk, sour cream, pudding mix and 1/4
  • teaspoon extract for 2 minutes. Let stand for 2 minutes or until
  • soft-set.
  • Just before serving, place bottom of cream puff ring on a serving
  • plate. Fill with pudding mixture. In a small bowl, beat the cream,
  • confectioners' sugar and remaining extract until stiff peaks form.
  • Spread over pudding. Top with pie filling. Replace cream puff ring
  • top. Sprinkle with confectioners' sugar. Yield: 12-16 servings.
Nutritional Facts: 1 slice equals 264 calories, 16 g fat (9 g saturated fat), 100 mg cholesterol, 211 mg sodium, 26 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.