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Fruit Poof

  1. 2/3 cup water
  2. 1/3 cup butter
  3. 2/3 cup flour
  1. 2/3 cup flour
  2. 1 Tbsp. sugar
  3. 1/4 cup butter
  4. 3 eggs
  1. 3 1/2 oz. (102 g) box instant vanilla pudding
  2. 1 1/2 cups milk
  3. 1/2 cup whipping cream
  4. 2 cups fresh sliced peaches, kiwi, halved strawberries, halved grapes, blueberries, or raspberries
  5. 1/4 cup apple jelly, melted
  1. To make puff: Combine water and butter in a medium-sized saucepan and bring to a boil, stirring to melt butter. Add flour all at once. Cook and stir until mixture forms a ball that doesn’t separate. Set aside in saucepan to cool for 15 minutes.
  2. To make crust: Combine flour and sugar. Cut in butter until crumbly. Firmly press crumbs in an 8″ circle on an ungreased baking sheet. Set aside.
  3. Preheat oven to 400 F. Add eggs to dough in saucepan, one at a time, beating well after each addition. Gently spread 1/4 of the dough over crust., forming a 5″ circle. Drop remaining dough in spoonfuls around edge of smaller circle. Bake for 15 minutes, then reduce heat to 350 F. and continue baking for 35-40 minutes. Cool.
  4. To make filling: Prepare pudding using milk. Beat cream and fold into pudding. Spoon filling into center of puff. Arrange fruit on top and brush fruit with melted jelly. Chill for 2 hours. Serves 8 astounded guests!
The Best of Bridge
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This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Two.

This recipe is available in the book The Rest of the Best and More.