Ingredients

For the Pastry

3 ½ Tbsp. sugar
¾ Cup flour
⅓ Cup margarine

For the Cream Puffs

⅔ Cup water
3 Tbsp. margarine
½ Cup flour
2 Eggs

For the Filling

2 Egg yolks or 1 egg
1½ Tbsp sugar
1¾ Tbsp cornstarch
1 Cup full fat milk
2-3 Tbsp rum
Scant ½ cup whipping cream
12-14 Cocktail cherries

For the Pastry

Step 1

Combine sugar and flour and cut in the margarine.

Step 2

Knead lightly. Form into a ball, wrap in plastic. Chill 1 hour.
Preheat the oven to 210 degrees C (425 degrees F).

For the Cream Puffs

Step 1

Bring water and margarine to a boil.

Step 2

Add the flour and stir until the mixture forms a ball.

Step 3

Remove from the heat. Cool slightly, then beat in the eggs, one at a time.

Step 4

The mixture should be thick enough to just keep its shape. Make 12-14 balls with a spoon and place far apart on a greased baking sheet.

Step 5

Roll out the pastry. Cut out round cookies with a 6-7 cm (2 ½”) cutter. Drape them over the balls and press carefully against the baking sheet.

Step 6

Bake until golden, 25-30 minutes.

For the Filling

Step 1

Whisk together eggs, sugar, cornstarch, and milk in a saucepan.

Step 2

Heat to boiling, stirring constantly, but do not allow to boil. Cool, stirring occasionally.

Step 3

Stir in rum. Whip the cream and fold into the rum cream.

Step 4

Puncture the balls. Fill a pastry tube with rum cream and pipe the mixture into the balls. Top each with a cherry.

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This recipe is taken from “The Norwegian Kitchen” which is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk
523 West Water Street
Decorah, IA 52101
(800) 979-3346
www.vesterheim.org