Ptysie (Stuffed Swirls)

Directions

Preheat oven to 400℉ (200℃).

Grease and lightly flour large baking sheet.

Combine water, ½ cup margarine and salt in saucepan.

Bring to boil over medium heat.

Add flour all at once. Stir vigorously with wooden spoon until smooth and dough forms a ball and leaves side of pan.

Remove from heat.

Add eggs, 1 at a time, stirring until smooth after each addition.

Spoon dough into large pastry bag fitted with fluted nozzle.

Pipe dollops of dough, about 1 tablespoon each, onto prepared baking sheet, leaving room for spreading.

Bake 20 to 25 minutes until golden brown. Let cool.

Melt 2 tablespoons butter/margarine in a large skillet.

Add onions and mushrooms; sauté over medium-low heat until tender.

Stir sour cream into onion mixture; let cool.

Cut baked pastry swirls in ½ horizontally.

Using a spoon or small paring knife, remove any soft dough inside puffs, leaving a hollow, 2 part shell or crust about ¼ to ⅜ inch thick.

Spoon about 1 tablespoon sour cream mixture in bottom portion of each swirl.

Replace top portion of swirls.

Preheat oven to 350℉ (180℃). Bake on large baking sheet 10 minutes or until heated through.