Naan-e khaameh-ee (cream puff)

Naan khaameh-ee should be served fresh, don't keep it more than a day.

1/2 cup butter

1 cup boiling water

1 cup all purpose flour

1/4 t.s. salt

4 eggs

Grease baking sheet. In a saucepan melt butter in boiling water. Add flour & salt all at once, stir vigorously. Cook & stir till mixture forms a ball that does not separate. Remove from heat, cool slightly. Add eggs one at a time. Beating after each addition about 1-2 minute till smooth.

Drop batter by heaping tea spoon (table spoon if you want them bigger.) 3-4 inches apart into greased pan. Bake at 400 degree about 30 min. or until golden brown. Remove from oven, split almost all the way, remove any soft dough, cool on wire rack.

It is easier to fill with ready cool whip or your favorite pudding. You can also use whipping cream, in this case put the cream in a bowl and put the bowl in a bigger bowl of crushed ice and whip the cream only in one direction until it becomes very thick. Of course this filling will make the real Naan khaameh-ee.