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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Kollan STV
[email protected]I'm not a huge fan of popovers, but these were actually pretty good. They were light and airy, and the flavor was mild.
Stellamaris Opara
[email protected]These popovers were a bit too dense for my taste. I think I might have overmixed the batter.
NOOR Alathram
[email protected]I've made these popovers several times now, and they're always a crowd-pleaser. They're so easy to make, and they're always delicious.
Yuiel Yuiel
[email protected]These popovers were a delicious and festive addition to our Passover Seder. They were light and fluffy, with a slightly sweet flavor.
Hassan Gaming
[email protected]I'm not sure what I did wrong, but my popovers turned out flat and dense. I'm going to try again soon, and I hope I have better luck next time.
Sean Riordan
[email protected]These popovers were so easy to make, and they turned out perfectly. I'll definitely be making them again.
iz_ moonlight fever
[email protected]I made these popovers for a Passover potluck, and they were a big hit. Everyone raved about how delicious they were.
FURY IDFC
[email protected]These popovers were a little too eggy for my taste. I think I'll use less eggs next time.
Shoukat Khan
[email protected]I've never made popovers before, but these were surprisingly easy to make. I'm definitely going to make them again.
G r Baloch
[email protected]I made these popovers for my family, and they were a huge hit! Everyone loved them.
Bobbie Martin
[email protected]These popovers were perfect for our Passover brunch. They were light and fluffy, and they held up well to being topped with butter, jam, and fruit.
Anshad Anshad
[email protected]I'm not a huge fan of popovers, but these were actually pretty good. They were light and airy, and the flavor was mild.
Caleb Alcerro
[email protected]These popovers were a fun and easy project to make with my kids. They loved helping me mix the batter and spoon it into the muffin tins.
Adriana Palmeria Alves
[email protected]I used almond flour instead of matzo meal, and they turned out great! I also added a teaspoon of vanilla extract for a little extra flavor.
Amanuel Habte
[email protected]These popovers were a bit too dense for my taste. I think I might have overmixed the batter.
Sher zaman Khan
[email protected]I've made these popovers several times now, and they're always a success. They're so easy to make, and they're always delicious.
Shfait Shafi
[email protected]These popovers were a hit at our Passover Seder! They were light and fluffy, with a slightly sweet flavor. I followed the recipe exactly, and they turned out perfectly.