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Title: Passover Puff
Categories: Dessert Jewish
Yield: 1 Servings
| 1/2 | c | Vegetable shortening, |
| Vegetable oil or butter | ||
| 1 | c | Water |
| 1 | c | Matzo cake flour |
| 1 | c | Matzo meal |
| 2 | tb | Sugar (opt) |
| 6 | Eggs, separated | |
| 1 | tb | Lemon juice |
| 1 | ts | Salt |
Bring shortening & water to a boil in a deep saucepan. Remove from heat & stir in matzo cake flour & matzo meal, w/sugar added if desired. Stir till smooth. Beat egg yolks till creamy & stir in till blended. add lemon juice. Beat egg whites, w/salt, stiff but not dry and fold into mixture, which should be cool.
Drop batter from teaspoon or tb abt 2 inches apart on a lightly greased cookie sheet & bake at 350F. for 15 mins or until lightly browned & puffed. The puffs should double in diameter, be hollow like cream puffs but not quite as light. Let cool before filling through a slit on top or side.
Filling may be preserves, stewed dried fruits or whipped cream to which sugar has been added to suit taste. Chopped nuts may be addedto any of mentioned fillings in any quantity suitable to occasion.
Yields approximately 24 large or 48 small puffs.
From "Jewish Cookery" by Leah H. Leonard
Mary Riemerman MM by Deidre Ganopole
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