Fresh sweet cherries make these chilled little dessert puffs the ultimate summer dessert. Make the puffs and the filling a day in advance then fill as needed. Chopped nuts may be added to the filling if desired. —mshivers60
can non-stick cooking spray
cream cheese, softened
(about 7 oz. unpitted) pitted and finely chopped fresh sweet cherries, drained
Heat oven to 400 degrees. Spray a large cookie sheet with cooking spray. Set aside.
Bring butter, salt, and water to a boil in 1-quart saucepan over medium-high heat. Stir in flour.
Remove from heat and beat on low speed until mixture pulls away from edge of pan. Cool for 5 minutes.
Beat in eggs one at a time. Beat until smooth.
Drop teaspoonfuls 2-inches apart onto prepared cookie sheet. Bake for 20 minutes. Reduce heat to 350 degrees and bake for 10-12 minutes more until dry. Remove from oven and cool completely.
Meanwhile, for filling, beat cream cheese and powdered sugar in a small mixing bowl on low speed until smooth. Beat in marshmallow crème and extract. Fold in whipped cream. Chill for 1 hour or until serving time.
Just before serving, stir cherries into filling mixture. Cut a slit in the side of each cooled puff and fill with filling mixture. Serve immediately. Makes 3 dozen.