Ricotta Puffs

(from the Polly-O Cookbook)

Puffs:

1 cup sifted flour

1 cup boiling water

1/2 cup shortening

1/8 tsp. salt

3 eggs

Filling:

15 oz. ricotta

1/4 cup confectioner's sugar

1 teaspoon vanilla

1/4 teaspon lemon rind

In a medium saucepan, bring water to a boil, add shortening and stir quickly over medium heat until mixture boils. Lower heat and add flour all at once and stir vigorously until mixture leaves the sides of the pan. Remove from heat and add 1 egg at a time, beating thoroughly after each addition. Shape on an ungreased cookie sheet (depending on size desired), using either 1 teaspoon or 1 Tablespoon of paste for one puff. A pastry bag may be used.

Bake in preheated 450 degree oven for 20 minutes; reduce temperature to 350 degrees and bake for 20 minutes longer. Remove from oven and place on a wire rack to cool. When puffs are cold, cut tops off and fill with Ricotta Cream made as follows:

Blend ricotta with confectioner's sugar, 1 lemon rind, and vanilla. Replace puff tops and serve sprinkled with confectioner's sugar.

Submitted by: Maria G.

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