Passover Popovers
Passover Popovers
(8)
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| quick-n-easy | |
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| Total time: | |
| Yield: | 15 to 30, depending on size |
Ingredients
- 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
Directions
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.
Reviews
04/19/2011- Made these the other day and people just loved them. Several people even asked me for the recipe.
- 04/17/2011
- 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!
- 03/30/2010
- 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.
- 03/26/2010
- Can these be frozen? Next year can you show the Passover recipes earlier? I try to cook, bake and freeze as early as possible. There is so much to do. I appreciate these recipes.Thank you, phyllis
In general, cream puffs can be frozen up to one week. "Regular" popover batter can be refrigerated overnight. We didn't try freezing or overnight refrigeration with this recipe. If you decide to experiment, we'd love to hear about your results. Irene @ KAF
03/26/2010- Matzo meal is not Gluten free.
- 03/26/2010
- Gluten Free Bakers: Please be warned that most Matzo meal is ground crackers made with Wheat flour!
- 03/26/2010
- Only one problem with this "gluten free" recipe. Matzo Meal is a wheat product as is indicated by the sub-title on the package "farine de pain". It is also called "passover flour", but wheat flour, nonetheless. Farine is French for wheat, I believe, and Italian for wheat is farro. Our Cream of Wheat cereal, farina, is wheat. Please correct me if I am in error. Perhaps rice flour would do as well? One may only hope.
- 03/26/2010
- are you sure this is 12 eggs?
It's true! 12 eggs is what we tested in our test kitchen and published in the both the blog and the recipe on our website! Irene @ KAF
