Ptysie (Stuffed Swirls)
Yield
25 appetizersPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| ½ | cup |
butter
or margarine |
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
all-purpose flour
|
|
| 5 | medium |
eggs
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | medium |
onions
minced |
|
| 1 | pound |
mushrooms
minced |
|
| 1 | tablespoon |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 118 | ml |
butter
or margarine |
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
all-purpose flour
|
|
| 5 | medium |
eggs
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 2 | medium |
onions
minced |
|
| 453.6 | g |
mushrooms
minced |
|
| 15 | ml |
sour cream
|
|
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.
