Passover Popovers Recipes

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PASSOVER POPOVERS



Passover Popovers image

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

1/2 cup vegetable oil, plus more for baking sheet
1/2 teaspoon salt
1 cup matzah meal
1 tablespoon sugar, or to taste
4 eggs

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.

POPOVERS



Popovers image

A light and airy favorite bread treat. Serve piping hot and enjoy!

Provided by Christy

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Yield 6

Number Of Ingredients 4

2 eggs
1 cup all-purpose flour
1 cup milk
½ teaspoon salt

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
  • In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
  • Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.

Nutrition Facts : Calories 120 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 2.7 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 234.2 mg, Sugar 2.1 g

PASSOVER POPOVERS



Passover Popovers image

Popovers have an important role at the Passover table, substituting for bread. When puffed and golden brown, they're ready to share. -Gloria Mezikofsky, Wakefield, Massachusetts

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 5

1 cup water
1/2 cup safflower oil
1/8 to 1/4 teaspoon salt
1 cup matzo cake meal
7 large eggs, room temperature

Steps:

  • Preheat oven to 450°. Generously grease 12 muffin cups. In a large saucepan, bring water, oil and salt to a rolling boil. Add cake meal all at once and beat until blended. Remove from heat; let stand 5 minutes., Transfer mixture to a blender. Add 2 eggs; process, covered, until blended. Continue adding 1 egg at a time and process until incorporated. Process until mixture is smooth, about 2 minutes longer., Fill prepared muffin cups three-fourths full. Bake until puffed, very firm and golden brown, 18-22 minutes. Turn off oven (do not open oven door); leave popovers in oven 10 minutes. Immediately remove popovers from pan to a wire rack. Serve hot.

Nutrition Facts : Calories 174 calories, Fat 12g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

IDA'S PASSOVER POPOVER ROLLS



Ida's Passover Popover Rolls image

These are eggy, fluffy, and very much like popovers. Passover popovers! A big hit at any Seder!

Provided by Nancy

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 1h

Yield 18

Number Of Ingredients 6

1 ½ cups water
½ cup vegetable oil
1 pinch white sugar
1 pinch salt
2 cups matzo meal
6 eggs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring water, oil, sugar, and salt to a boil in a saucepan. Remove from heat and quickly stir in matzo meal. Beat eggs one at a time into matzo mixture until blended. With wet hands, roll dough into 18 rolls and arrange on a baking sheet. Cut an 'X' into each roll.
  • Bake in the preheated oven until golden brown, 30 to 45 minutes.

Nutrition Facts : Calories 111.4 calories, Carbohydrate 7.7 g, Cholesterol 62 mg, Fat 7.8 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 24.2 mg, Sugar 0.4 g

POPOVERS



Popovers image

There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 12 popovers

Number Of Ingredients 5

1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature

Steps:

  • Preheat the oven to 425 degrees F.
  • Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

PASSOVER POPOVERS



PASSOVER POPOVERS image

Categories     Bread     Side     Bake     Passover

Yield 18 popovers

Number Of Ingredients 6

1/2 cup spry
1 1/4 cup water
1 1/2 cups matzoh cake flour
1/2 teaspoon salt
1 tablespoon sugar
7 eggs

Steps:

  • In a saucepan, melt 1/2 cup Spry, 11/4 cup water. Bring to a boil. Add 1 1/2 cups matzoh cake flour, 1/2 teaspoon salt, 1 Tablespoon sugar. Stir in quickly until it sticks away from the pan. Let cool. Ad 7 eggs, one at a time, beating well after each addition. Grease muffin tins very well. Fill each 3/4 full. Bake in a 400 degree oven for 50 minutes. Makes 18 popovers

PASSOVER POPOVERS



PASSOVER POPOVERS image

Categories     Bread     Bake     Passover     Lunch     Kosher

Yield 12 servings

Number Of Ingredients 5

1/2 cup vegetable oil, plus more for baking sheet
1/2 teaspoon salt
1 cup matzah meal
1 tablespoon sugar, or to taste
4 eggs

Steps:

  • 1. Preheat oven to 375 degrees. Brush a baking sheet with oil; set aside. 2. 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. 3. Add sugar and eggs, one at a time, beating well after each addition. 4. 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. 5. 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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