Ptysie are a beloved Eastern European appetizer that offer a delightful contrast in textures. The base is a crisp, golden choux pastry puff that is hollowed out and filled with a rich, savory mixture of sauted mushrooms and onions bound with tangy sour cream. These swirls are elegant yet comforting, making them perfect for holiday gatherings, potlucks, or as a sophisticated starter. The flaky exterior gives way to a warm, aromatic filling that balances earthy mushroom flavors with the brightness of fresh herbs and cream. Simple to assemble but impressive to serve, these stuffed swirls are a timeless treat that brings a taste of home-style cooking to any table.
Ptysie (Stuffed Swirls
Description
Ptysie are a beloved Eastern European appetizer that offer a delightful contrast in textures. The base is a crisp, golden choux pastry puff that is hollowed out and filled with a rich, savory mixture of sauted mushrooms and onions bound with tangy sour cream. These swirls are elegant yet comforting, making them perfect for holiday gatherings, potlucks, or as a sophisticated starter. The flaky exterior gives way to a warm, aromatic filling that balances earthy mushroom flavors with the brightness of fresh herbs and cream. Simple to assemble but impressive to serve, these stuffed swirls are a timeless treat that brings a taste of home-style cooking to any table.Ingredients
Directions
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Preheat oven to 400F (200C).
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Grease and lightly flour a large baking sheet.
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In a medium saucepan, combine 1 cup water, 1/2 cup melted butter, and 1/2 teaspoon salt.
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Bring the mixture to a rolling boil over medium-high heat.
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Add 1 cup all-purpose flour all at once to the boiling liquid.
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Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
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Remove the saucepan from heat and let the dough cool for a minute.
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Beat in 5 eggs, one at a time, stirring vigorously until the dough is smooth and glossy after each addition.
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Transfer the dough to a large pastry bag fitted with a fluted nozzle.
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Pipe dollops of dough, about 1 tablespoon each, onto the prepared baking sheet, spacing them apart to allow for spreading.
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Bake for 20-25 minutes, or until the puffs are golden brown and crisp. Do not open the oven door during baking.
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Remove from oven and let the puffs cool completely on a wire rack.
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While puffs bake, melt 2 tablespoons of butter in a large skillet over medium heat.
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Add 2 minced medium onions and 1 pound minced mushrooms.
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Saut over medium-low heat until the vegetables are tender and the liquid has evaporated, about 10-15 minutes.
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Stir in 1 tablespoon of sour cream (or more to taste) and season with salt and pepper. Let the filling cool.
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Once the pastry puffs are cool, cut each one in half horizontally with a sharp knife.
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Carefully scoop out any soft dough from the inside of each puff, leaving a shell about 1/4 to 3/8 inch thick.
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Spoon about 1 tablespoon of the cooled mushroom mixture into the bottom half of each puff.
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Place the top half back on the filled bottom halves.
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Preheat oven to 350F (175C).
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Place the assembled ptysie on a baking sheet and bake for 10 minutes, or until heated through.
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Serve warm.
Nutrition Facts
Servings 25
- Amount Per Serving
- Calories 598.5kcal
- % Daily Value *
- Total Fat 35.0g54%
- Saturated Fat 10.8g54%
- Cholesterol 466.2mg156%
- Sodium 2901.2mg121%
- Total Carbohydrate 47.2g16%
- Dietary Fiber 1.6g7%
- Sugars 1.6g
- Protein 22.4g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the choux dough is cooled slightly before adding eggs to prevent scrambling.
Do not open the oven door while the puffs are baking for the first time, as this can cause them to collapse.
The filling should be completely cooled before stuffing the puffs to maintain their crispness.
You can substitute the sour cream with a light mayonnaise or crme frache for a different flavor profile.
Leftover ptysie can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350F oven for 5-10 minutes to restore crispiness.
