Fruit Filled Puffs
1/4 c Vegetable oil
1 ts Vanilla extract
1 c Matzo cake meal
2 tb Matzo cake meal
1/2 ts -Salt
6 lg Eggs
3/4 c Nondairy whipped topping
3 c Whole strawberries; thinly sliced
3 md Kiwi fruit; coarsely chopped
2 tb Chocolate syrup
1. Preheat oven to 450 F. Spray a large baking
sheet with nonstick cooking spray; set aside.
2. In medium saucepan, combine 1 cup water, the oil and vanilla;
bring to a boil. Stir in matzo cake meal and salt; continue cooking,
stirring constantly, about 1 minute, until mixture no longer sticks
to side of saucepan. Remove from heat and stir in eggs, 1 at a time,
stirring thoroughly after each addition.
3. Drop dough by 12 rounded tablespoonfuls, 2" apart, onto prepared
baking sheet. Bake 10 minutes.
Reduce heat to 400 F. and bake 10-15 minutes longer, until browned
and puffed. Cool completely on rack, then slice in half
horizontally.
4. To fill, fit a pastry bag with 1/4" diameter star tip. Fill bag
with whipped topping. Divide fruit evenly among bottom halves of
puffs. Pipe or spoon 2 tablespoons topping over each filled half.
Place tops on puffs and drizzle 1/2 teaspoon chocolate syrup over
each. Yield: 12 servings |