Spinach Choux Bites
Source:
The Book of Jewish Cooking by Denise
Phillips |
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Ingredients:
Choux Pastry:
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1 cup cold water
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3 ounces butter
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1/2 cup all-purpose flour
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3 eggs, beaten
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4 ounces mozzarella cheese, finely diced
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10 basil leaves, roughly torn
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Salt and freshly ground black pepper
Filling:
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8 ounces spinach cooked, chopped, and
drained well
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1/2 cup soft garlic cream cheese
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1 large bunch basil, finely torn
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2 tablespoons grated Parmesan cheese
(optional)
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 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.
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Appetizers --
Pastry --
Shavuot
--
Spinach --
The Book of
Jewish Cooking |
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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. |
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