6 Serves
87 Mins
Bring the water, butter, and salt to a boil in a saucepan.
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PalestinianVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
55 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
67 mg / 1,250 mgPotassium
515 mg / 4,700 mgSodium
140 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
1 g / 28 gSugar
24 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Remove from the heat and stir in the flour until a smooth dough forms.
Let the dough cool slightly, then beat in the eggs one at a time.
Pipe small mounds onto a parchment-lined baking sheet.
Sprinkle with pearl sugar and bake until puffed and golden.
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Chinese
Indian