For pastry dough
1 cup hot water
1/2 cup butter
1 tablespoon sugar
1/2 teaspoon salt

1 cup sifted all-purpose flour
4 eggs
1 teaspoon grated orange peel
1 teaspoon grated lemon peel

For filling
Whipped cream or Ricotta Filling or
Pineapple Cream Filling

Lightly grease baking sheet.

Bring to boiling in saucepan

1 cup hot water

1/2 cup butter

1 tablespoon sugar

1/2 teaspoon salt

Add, all at once

1 cup sifted all-purpose flour

Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball (about 3 min.). Remove from heat. quickly beat in, one at a time, beating until smooth after each addition

4 eggs

Continue beating until mixture is smooth and glassy. Add, mixing thoroughly

1 teaspoon grated orange peel

1 teaspoon grated lemon peel

Drop by tablespoonfuls 2-in. apart on the baking sheet.

Bake at 450 degrees F 15 min. Lower heat to 350 degrees f.

Bake 14 to 20 min., or until golden in color.

Remove to rack to cool completely. Cut a slit in side of each puff and fill with

Whipped Cream or Ricotta Filling or Pineapple Cream Filling.

This recipe was first published in "The Italian Cookbook, 160 Masterpieces of Italian Cookery." It was put together by the staff home economists at the Culinary Arts Institute of Chicago (under the direction of Melanie De Proft). The book was first published by The Culinary Arts Institute (Chicago, Illinois)in 1954. Photo: Mary Melfi

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