Ptysie (stuffed swirls)

25 appetizers

Ingredients

Quantity Ingredient
1 cup Water
½ cup Butter/margarine
½ teaspoon Salt
1 cup Flour, all-purpose
5 mediums Eggs
2 tablespoons Butter/margarine
2 mediums Onions; minced
1 pounds Mushrooms; minced
1 tablespoon Sour cream

Directions

Preheat oven to 400F. Grease and lightly flour large baking sheet.

Combine water, ½ cup margarine and salt in saucepan. Bring to boil 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 ½ horizontally. Using a spoon or small paring knife, remove any soft dough inside puffs, leaving a hollow, 2 part shell or crust about ¼ to ⅜ 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.

MM and upload by DonW1948@..., recipe by Marianna Olszewska Heberle / PC

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