Ptysie (stuffed swirls)
Yield: 25 Appetizers
Ingredients:
- 1 c Water
- 1/2 c Butter/margarine
- 1/2 ts Salt
- 1 c Flour all-purpose
- 5 md Eggs
- 2 tb Butter/margarine
- 2 md Onions; minced
- 1 lb Mushrooms; minced
- 1 tb Sour cream Preheat oven to 400F. Grease and lightly flour large baking sheet. Combine water
- 1/2 cup margarine and salt in saucepan. Bring to boil
Instructions:
over medium heat. Add flour all at once. Stir vigorously with wooden spoon until smooth and dough forms a ball and leaves side of pan. Remove from heat. Add eggs 1 at a time stirring until smooth after each addition. Spoon dough into large pastry bag fitted with fluted nozzle. Pipe dollops of dough about 1 tablespoon each onto prepared baking sheet leaving room for spreading. Bake 20-25 minutes until golden brown. Let cool. Melt 2 tablespoons butter/margarine in a large skillet. Add onions and mushrooms; saute over medium-low heat until tender. Stir sour cream into onion mixture; let cool. Cut baked pastry swirls in 1/2 horizontally. Using a spoon or small paring knife remove any soft dough inside puffs leaving a hollow 2 part shell or crust about 1/4 to 3/8 inch thick. Spoon about 1 tablespoon sour cream mixture in bottom portion of each swirl. Replace top portion of swirls. Preheat oven to 350F. Bake on large baking sheet 10 minutes or until heated through.
