1 c. water
1/2 c. butter
1 c. Gold Medal Wondra flour
4 eggs
1 pkg. (about 4 3/4 oz.) reg. sugar-free vanilla pudding and pie filling
Glaze as desired (I prefer Alpine-White chocolate with almonds

Heat water and butter to rolling boil in 2 quart saucepan. Stir in flour with whisk vigorously over low heat until mixture forms soft ball, approximately 1 minute. Remove from heat.

Add slightly beaten eggs; whip until smooth. Drop dough by scant 1/4 cupfuls onto ungreased cookie sheets. Shape either into balls or long rolls with spatula. Bake until puffed and golden.

Prepare pudding and cool. Open pastry while still hot. Fill with cooled pudding. Top with chocolate glaze.