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Jewish Recipes --> Recipes --> Desserts --> Pastry

Spinach Choux Bites
Source: The Book of Jewish Cooking by Denise Phillips
Recipe Ingredients:

Choux Pastry:

  • 1 cup cold water
  • 3 ounces butter
  • 1/2 cup all-purpose flour
  • 3 eggs, beaten
  • 4 ounces mozzarella cheese, finely diced
  • 10 basil leaves, roughly torn
  • Salt and freshly ground black pepper

Filling:

  • 8 ounces spinach cooked, chopped, and drained well
  • 1/2 cup soft garlic cream cheese
  • 1 large bunch basil, finely torn
  • 2 tablespoons grated Parmesan cheese (optional)
To make Choux pastry, preheat oven to 400 degrees. Pour 1 cup cold water into a medium-sized saucepan. Add butter and melt over low heat. Increase heat and bring to a rolling boil. Remove from heat and immediately add all the flour. Beat to a smooth paste. Return to a low heat to dry a little, then cool until tepid. Add eggs gradually, beating well between each addition. Add mozzarella, torn basil leaves, and salt and pepper.

Place heaped spoonfuls of dough onto a baking sheet lined with damp parchment paper, leaving a space between each. Bake for 15 minutes until puffed and golden. Cool.

For filling. Blend spinach, cream cheese, and basil together until smooth. Season well. Make a slit in each choux bite. Fill each bite with 1 teaspoon of filling. Place bites back on lined baking sheet. Sprinkle with Parmesan if using. Reheat in oven for 3-5 minutes.

Makes about 20 bites.
 

Appetizers -- Pastry -- Shavuot  -- Spinach -- The Book of Jewish Cooking

 

Cooking Tips:  Chou(x) pastry, paste, or dough (French pâte ā choux, German Brandteig) is a light pastry dough used to make profiteroles, croquembouches, eclairs, beignets, and gougčres. It contains only butter, water, flour, and eggs. Its raising agent is the high water content, which creates steam during cooking, puffing out the pastry.

Choux pastry is usually baked, but for beignets, it is fried. In Austrian cuisine, it is also boiled to make Marillenknödel, a sweet apricot dumpling; in that case, it does not puff, but remains relatively dense.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods