Passover Popovers

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Yield: 15 to 30, depending on size

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Popovers without flour — who knew? These light, airy treats combine the best characteristics of popovers, muffins, and cream puffs. Bake them for your seder, and serve to rave reviews!

Passover Popovers

star rating (15) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 15 to 30, depending on size
Published: 03/24/2010


  • 3 cups water
  • 1 cup vegetable oil
  • 1 to 1 1/4 teaspoons salt
  • 2 tablespoons sugar
  • 1 cup cake meal
  • 2 cups matzo meal
  • 12 large eggs


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1) Put the water, oil, salt, and sugar in a saucepan, and bring to a boil.

2) Remove the mixture from the heat. Stir in the cake meal, then the matzoh meal; the dough will be very stiff. Transfer it to a mixing bowl, and set it aside to cool to lukewarm, about 1 hour.

3) Preheat the oven to 400°F. Use shortening or non-stick vegetable oil spray to grease a standard muffin tin; a standard 6-cup popover pan; or a 12-cup mini-popover pan.

4) Crack the eggs into a large measuring cup. With your mixer running, gradually pour the unbeaten eggs into the lukewarm batter. Beat till smooth; scrape the sides and bottom of the bowl, and beat till smooth again.

5) Scoop the stiff batter into the prepared pan, filling the cups about 3/4 full. You'll need to bake in batches; this recipe will make 28 muffin-size popovers; 15 standard popovers; or 30 mini-popovers.

6) Place the pan in the center of the oven, and bake for 10 minutes. Reduce the oven heat to 325°F, and bake for an additional 35 minutes (for the muffin-pan popovers); 40 minutes (for the standard popovers); or 25 minutes (for the mini-popovers). Popovers should be a medium-golden brown. To check if they're done, pull one out of the pan and break it open; the interior should be mildly moist, but not soggy.

7) Remove the popovers from the oven, and tilt them in the pan to cool.

Yield: 15 to 30 popovers, depending on size.


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  • star rating 04/12/2015
  • Andrea from New Jersey
  • I followed the recipe exactly. I've made lots of other passover roll recipes, all needed a little tweaking, but these came out beautifully and were so much easier! I tried one as they came out of the oven, light and moist. I made them a couple of days ahead and froze them after cooling. I put them in ziploc bags. Took them out the morning of, left them in the ziploc bags until 15 min before and then reheated them on a baking sheet. They were slightly denser, but not heavy and equally as delicious. Thank you!
  • star rating 04/05/2015
  • Suzan from Montgomery, IL
  • I have an electric oven. What I did was baked 8 minutes then lower the heat. They seemed to come out okay but I've never done them using a gas oven so I have no comparison. Does that seem the best way to handle the recipe?
    It's always best to follow the recipe just as written the first time you make it, Suzan. Our ovens here in the kitchens are electric, there should be no need to adjust. MJR @ KAF
  • star rating 04/04/2015
  • Julie F from Orange County, CA
  • I stumbled on this recipe a few years ago and have never been happier. they come out so beautifully every year. Never had a failed batch!
  • star rating 04/15/2014
  • Stacey from Washington, DC
  • Great recipe! I made some muffins and also some rolls. They both came out great! To make the rolls, I scooped the batter onto a greased tray with a large ice cream scoop. They were the best Passover rolls.
  • star rating 04/05/2014
  • P from Scarsdale ny
  • How far in advance can you make these popovers? How would you warm them for the Seder?
    Popovers are best when freshly made, they lose much of their goodness when they sit, so try to make them fresh. ~ MJ
  • star rating 04/13/2012
  • Nina from New York, NY
  • This was a great recipe! It's much better than recipes that use only matzo meal. I made 1/3 the recipe (i.e. four eggs' worth), and filled a standard 12-muffin tin.
  • star rating 04/09/2012
  • Syd from Minneapolis, MN
  • These Passover popovers are perfect! They look great and taste great too. They are fairly easy to make with a slight potchky factor. I froze a few overnight to see how they would come out after freezing. About 30 seconds in the microwave (one at a time) and they were perfect. My family weighed in and report that they are as good or better than bakery or store bought.
  • star rating 04/19/2011
  • collienmitchell from KAF Community
  • Made these the other day and people just loved them. Several people even asked me for the recipe.
  • star rating 04/17/2011
  • aj from New York
  • This is a great Passover recipe - the popovers do indeed pop, and they're delicious. I've tried it with regular and whole wheat matzo meal, and it works either way. You won't believe these are kosher l'Pesach! Try them with apple butter!
  • star rating 03/30/2010
  • Micki from Woodbridge, ON,
  • Made these yesterday for the first night of Passover and they were a big sensation. Put them back in the oven today to crisp them up a little and had brisket sandwiches on them for lunch. Great rolls with a double use. Thanks for a new recipe for me to add to my Passover menu.
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