Fruit-Filled Puffs
Yield
1 dozenPrep
20 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
matzo meal
|
*
|
| 2 | tablespoons |
matzo meal
|
*
|
| ½ | teaspoon |
salt
|
|
| 6 | large |
eggs
|
|
| ¾ | cup |
whipped topping, prepared
|
|
| 3 | cups |
strawberries
sliced |
|
| 3 | medium |
kiwi fruit
chopped |
*
|
| 2 | tablespoons |
chocolate syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
matzo meal
|
*
|
| 3E+1 | ml |
matzo meal
|
*
|
| 2.5 | ml |
salt
|
|
| 6 | large |
eggs
|
|
| 177 | ml |
whipped topping, prepared
|
|
| 7.1E+2 | ml |
strawberries
sliced |
|
| 3 | medium |
kiwi fruit
chopped |
*
|
| 3E+1 | ml |
chocolate syrup
|
|
Directions
Preheat oven to 450℉ (230℃). Spray a large baking sheet withnon-stick cooking spray; set aside.
In medium saucepan, combine 1 cup water, the oil and vanilla.
Stir in matzoh cake meal and salt; continue cooking, stirring constantly, about 1 minute, until mixture no longer sticks to side of saucepan.
Remove from heat and stir in eggs, 1 at a time, stirring thorougly after each addition.
Drop dough by 12 rounded tablespoonfuls, 2 inch apart, onto Bake 10 minutes. Reduce heat to 400℉ (200℃). and bake 10 to 15 minutes longer, until browned and puffed. Cool completely on rack, then slice in half horizontally. To fill, fit a pastry bag with ¼ inch diameter star tip. Fill bag with whipped topping. Divide fruit evenly among bottom halves of puffs. Pipe or spoon 2 tablespoons topping over each filled half. Place tops on puffs and drizzle ½ teaspoon chocolate syrup over each.
