PASSOVER POPOVERS
Serve these Passover popovers at lunch or dinner alongside a bowl of chicken escarole soup, two recipes from Joan Nathan.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Brush a baking sheet with oil; set aside.
- In a medium saucepan, bring oil, 1 cup water, and salt to a boil over medium-high heat. Stir in matzah meal until sticky, remove from heat and let cool completely.
- Add sugar and eggs, one at a time, beating well after each addition.
- Fill a large bowl with water. Dip your hands in the water and then form dough into a ball about the size of a tennis ball. Place on prepared baking sheet. Repeat process until all dough has been used.
- Transfer to oven and bake until popovers are puffy, about 15 to 20 minutes. Reduce heat to 350 degrees and continue baking until golden brown, about 40 minutes. Serve immediately.
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Hasan Dk
[email protected]I'm allergic to eggs, so I substituted egg replacer in this recipe. The popovers turned out great!
Diana Kanaya
[email protected]These popovers were a disaster! They were dense and gummy, and they had no flavor. I would not recommend this recipe.
The King
[email protected]I followed the recipe exactly, but my popovers didn't turn out as light and fluffy as I expected. I'm not sure what went wrong.
Carlos Muskwe
[email protected]These popovers were a bit too sweet for my taste, but they were still good.
Nisha Rai
[email protected]I've made these popovers several times now, and they always turn out perfectly. They're a great way to use up leftover matzo meal.
Marie Green
[email protected]These popovers were delicious! I made them for my family for Passover, and everyone loved them.
Roz Chavez
[email protected]I'm not a big fan of Passover desserts, but these popovers were a game-changer! They were so good, I ate two of them.
Rodina Taha
[email protected]These popovers were a little more challenging to make than I expected, but they were totally worth it! They were so light and fluffy, and they had a wonderful flavor.
Shakib Al
[email protected]I was so excited to try this recipe, and it did not disappoint! The popovers turned out perfectly, and they were absolutely delicious. I especially loved the crispy exterior.
Vhuhonehawe Muremela
[email protected]These popovers were a hit at our Passover seder! They were light and fluffy, with a crispy exterior and a soft, chewy interior. The flavor was perfect, with just the right amount of sweetness. I will definitely be making these again next year.