Passover Popovers [Recipe]

Passover Popovers

Recipe by King Arthur Flour

Popovers without flour — who knew? These light, airy treats combine the best characteristics of popovers, muffins, and cream puffs. Bake them for your seder, and serve to rave reviews!

Yield: 15 to 30 popovers, depending on size.

Ingredients

• 3 cups water
• 1 cup vegetable oil
• 1 to 1 1/4 teaspoons salt
• 2 tablespoons sugar
• 1 cup cake meal
• 2 cups matzo meal
• 12 large eggs

Cooking Directions

1. Put the water, oil, salt, and sugar in a saucepan, and bring to a boil.
2. Remove the mixture from the heat. Stir in the cake meal, then the matzoh meal; the dough will be very stiff. Transfer it to a mixing bowl, and set it aside to cool to lukewarm, about 1 hour.
3. Preheat the oven to 400°F. Use shortening or non-stick vegetable oil spray to grease a standard muffin tin; a standard 6-cup popover pan; or a 12-cup mini-popover pan.
4. Crack the eggs into a large measuring cup. With your mixer running, gradually pour the unbeaten eggs into the lukewarm batter. Beat till smooth; scrape the sides and bottom of the bowl, and beat till smooth again.
5. Scoop the stiff batter into the prepared pan, filling the cups about 3/4 full. You’ll need to bake in batches; this recipe will make 28 muffin-size popovers; 15 standard popovers; or 30 mini-popovers.
6. Place the pan in the center of the oven, and bake for 10 minutes. Reduce the oven heat to 325°F, and bake for an additional 35 minutes (for the muffin-pan popovers); 40 minutes (for the standard popovers); or 25 minutes (for the mini-popovers). Popovers should be a medium-golden brown. To check if they’re done, pull one out of the pan and break it open; the interior should be mildly moist, but not soggy.
7.  Remove the popovers from the oven, and tilt them in the pan to cool.

Popover Photo: Shutterstock