Pistachio Cream Puffs Recipe

Pistachio Cream Puffs Recipe
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  1. 1 cup water
  2. 1/2 cup butter, softened
  3. 1 teaspoon sugar
  4. 1/4 teaspoon salt
  5. 1 cup all-purpose flour
  6. 4 eggs
  7. 1 package (3.4 ounces) instant pistachio pudding mix
  8. 1-3/4 cups whipped topping
  1. In a large saucepan, bring the water, butter, sugar and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes.
  2. Add eggs one at a time, beating well after each addition. Beat until mixture is smooth and shiny. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets.
  3. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. Split puffs; remove soft dough from inside with a fork. Prepare pudding according to package directions for pie; fold in whipped topping. Spoon into cream puffs. Yield: about 2 dozen
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