Glazed Passover Crullers

"From The Hour-Norwalk CT, April 23 1986. Basically, a choux with matzo meal and not flour. Could be used to make Passover cream puffs too, if sliced and filled with a custard. For cream puffs it would make 6 small puffs."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
10
Yields:
6-8 crullers
Serves:
3-4
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 450°F In small saucepan combine oil or margarine, and salt. Add water and bring to boil.
  • Add matzo meal all at once and using a wooden spoon, stir constantly until mixture leaves sides of pan, and all liquid is absorbed, then remove from heat.
  • Add eggs, one at a time, beating well after each.
  • Fit a pastry bag with large star tip and fill with matzo mixture. Pipe out mixture onto nonstick baking sheet, making 8 donut-shapes in 3.5" circles, leaving about 2" space around each. If you don't have a pastry bag you can spoon the mixture into 6-8 rounds instead.
  • Bake for 10 minutes. Reduce oven to 400F and bake until crullers are puffed and lightly browned, about 10-15 minutes more. Remove and place on wire rack to cool. Do not overbake or they will be dry.
  • Meanwhile, prepare glaze: combine sugar and potato starch. Transfer powder to small bowl and add 1/2 to 1 tsp hot water, mixing until smooth. Using a teaspoon, drizzle half of glaze over crullers. Add cocoa to remaining glaze and drizzle again over crullers, making a black and white pattern. Let glaze harden before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes