1 cup water

1 stick butter

1 cup flour sifted

1 teaspoon baking powder

4 eggs beaten

{“Filling”=>nil}

2 pounds ricotta cheese

1 cup sugar or more to taste

3 tablespoons vanilla

cinnamon to taste

2 pints heavy cream

For pastry: In a saucepan on low flame, combine water, butter, flour and baking powder.

When mixed well, put in a bowl.

Add 4 eggs, one at a time, mixing well after each egg (completely before adding another egg).

On ungreased cookie sheet, place scant tsp of batter about 2”apart.

Bake at 350° until very light tan.

For Filling:

Start with first ingredient.

Mix in each until smooth and whipped.

When you come to the heavy cream, add only one pint and whip for about 10 minutes until thick and creamy.

Add part of the other pint, beat 5 to 10 minutes.

Add rest of the cream and beat again until light and fluffy.

If mixture is very thick, add cream as you need it.

Refrigerate and fill puffs or pizzelle shells right before serving.

Sprinkle with powdered sugar.

The filling is for two batches.