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Butt Puffs (Butterscotch Cream Puffs)




Source of Recipe


Unknown


List of Ingredients




1 cup water
½ cup butter or margarine
1 cup flour
4 eggs
1 small package butterscotch pudding (other flavors can be substituted)

Recipe



Preheat oven to 400°. Crack eggs into a bowl. In a separate pan, bring water and butter to a boil. Add flour, stirring vigorously over low heat until mixture forms a ball (about 1 minute). Remove from heat and quickly add eggs, beating mixture until smooth. Drop puffs onto ungreased baking sheet; about ¼ cup per puff; 3 inches apart. Should make a dozen puffs. Bake 35 to 40 minutes; shells should be puffed and golden. Allow to cool.

Prepare pudding as per instructions on box. After puffs have cooled, cut off tops, and pull out any interior strands (these are tasty in their own right). Fill puffs with pudding, and place tops back on. Refrigerate long enough for pudding to achieve desired firmness.

Be careful when eating, because filling can and will squirt out.