1 c. boiling water
1/2 c. (1 stick) butter
1 c. flour
4 eggs

Oven at 400 degrees. Combine water, butter and heat to boiling point. When boiling briskly, add flour all at once, stirring vigorously, until mixture is smooth and forms a ball which leaves the sides of pan.

Remove from heat and cool 1 minute. Add eggs, one at a time, beating thoroughly after each addition. (Spread #2 or #3).

Drop from a rounded teaspoon onto an ungreased baking sheet, about inch apart to allow for spreading. Bake in a hot oven, 400 degrees, for 35 or less minutes.

Cool. Cut slit in side of each shell. Fill with Ricotta filling. Shake powdered sugar over puffs. Makes 34 shells. Serves 17-20.

RICOTTA FILLING:

1 1/2 lbs. Ricotta
1/2 c. confectioners' sugar
1/4 tsp. cinnamon
Vanilla to flavor

Mix all ingredients in food processor until smooth. Add more or less sugar to taste.