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Author Notes: 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
Serves 3 dozen
- 1 can non-stick cooking spray
- 1/2 cup unsalted butter
- 1/4 teaspoon kosher salt
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup marshmallow creme
- 1/8 teaspoon almond extract
- 1 cup whipped cream
- 1 cup (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.
- This recipe was entered in the contest for Your Best Recipe for Cherries