Glazed Passover Crullers

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READY IN: 1hr
Recipe by squeedle

From The Hour-Norwalk CT, April 23 1986. Basically, a choux with matzo meal and not flour. Could be used to make Passover cream puffs too, if sliced and filled with a custard. For cream puffs it would make 6 small puffs.

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F In small saucepan combine oil or margarine, and salt. Add water and bring to boil.
  2. Add matzo meal all at once and using a wooden spoon, stir constantly until mixture leaves sides of pan, and all liquid is absorbed, then remove from heat.
  3. Add eggs, one at a time, beating well after each.
  4. Fit a pastry bag with large star tip and fill with matzo mixture. Pipe out mixture onto nonstick baking sheet, making 8 donut-shapes in 3.5" circles, leaving about 2" space around each. If you don't have a pastry bag you can spoon the mixture into 6-8 rounds instead.
  5. Bake for 10 minutes. Reduce oven to 400F and bake until crullers are puffed and lightly browned, about 10-15 minutes more. Remove and place on wire rack to cool. Do not overbake or they will be dry.
  6. Meanwhile, prepare glaze: combine sugar and potato starch. Transfer powder to small bowl and add 1/2 to 1 tsp hot water, mixing until smooth. Using a teaspoon, drizzle half of glaze over crullers. Add cocoa to remaining glaze and drizzle again over crullers, making a black and white pattern. Let glaze harden before serving.

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