Passover Cream Puffs and Soup Nuts From "Magic Dough"

Back to our friend Ruth Sirkis for this wonderful recipe. The dough can be used for practically anything you can make with choux pastry.

You Will Need:

4 large eggs
1 cup water
1/2 cup oil or 1 stick margarine (I used butter)
1 teaspoon salt
1 1/2 cups matzo meal (I used Passover cake flour which is ground finer. You can use the regular stuff, but the texture is better with the cake flour)

Bring the water, oil, and salt to a rapid boil in a medium pot. Remove from heat, and with a wooden spoon, beat in the matzo meal. return to heat and cook 3 minutes, mixing well. Remove from heat and let cool 10 minutes.

Beat in the eggs, one at a time, thoroughly. When finished, use dough like choux pastry to make soup nuts, cream puffs, and the like.

Both cream puffs and soup nuts can be baked on greased sheets in a 400 degree F. oven. The time will vary depending on size. Small soup nuts take about 20 minutes. Cream puffs closer to 40.