1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup + 2 tablespoons matzoh cake meal
1/2 teaspoon salt
6 large eggs
3/4 cup nondairy whipped topping
3 cups whole strawberries, thinly sliced
1. Preheat oven to 450 F. Spray a large baking sheet with nonstick cooking spray; set aside.
2. In a medium saucepan, combine 1 cup water, the oil and vanilla; bring to a boil. Stir in matzoh cake meal and salt; continue cooking, stirring constantly, about 1 minute, until mixture no longer sticks to side of saucepan. Remove from heat and stir in eggs, one at a time, stirring thoroughly after each addition.
3. Drop dough by 12 rounded tablespoons, 2″ apart, onto prepared baking sheet. Bake 10 minutes. Reduce heat to 400 F and bake 10-15 minutes longer, until browned and puffed. Cool completely on rack, than slice in half horizontally.
4. To fill, fit a pastry bag with a 1/4″ diameter star tip. Fill bag with whipped topping. Divide strawberries evenly among bottom halves of puffs. Pipe or spoon 2 tablespoons topping over each filled half. Place tops on puffs and serve.
Yields: 12 Servings
