6 Serves
67 Mins
In a saucepan, combine water, butter, and salt, bringing the mixture to a rolling boil over the stove.
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PalestinianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
30 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
72 mg / 4,700 mgSodium
146 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
10 g / 20 gCholesterol
164 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Remove from heat and stir in the flour vigorously using a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
Transfer the dough to a mixing bowl and allow it to cool slightly before beating in the eggs one at a time until the dough is smooth and glossy.
Transfer the dough to a piping bag and pipe small mounds onto a baking sheet lined with baking paper.
Bake in a preheated oven until the pastries are puffed, golden brown, and crisp to the touch.
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Chinese
French