Ptysie are classic Polish appetizers featuring light, airy choux pastry shells filled with a rich, savory mixture. These golden-brown swirls offer a delightful contrast between the crisp, buttery exterior and the soft, creamy interior. The filling combines earthy minced mushrooms and sweet onions with tangy sour cream, creating a comforting and flavorful bite. Perfect for holiday gatherings, church suppers, or as an elegant starter for dinner parties, these puffs are impressive yet manageable to make. They capture the essence of traditional Eastern European home cooking, delivering a taste that is both nostalgic and satisfying. Serve them warm for the best texture and flavor experience.
Ptysie (Stuffed Swirls
Description
Ptysie are classic Polish appetizers featuring light, airy choux pastry shells filled with a rich, savory mixture. These golden-brown swirls offer a delightful contrast between the crisp, buttery exterior and the soft, creamy interior. The filling combines earthy minced mushrooms and sweet onions with tangy sour cream, creating a comforting and flavorful bite. Perfect for holiday gatherings, church suppers, or as an elegant starter for dinner parties, these puffs are impressive yet manageable to make. They capture the essence of traditional Eastern European home cooking, delivering a taste that is both nostalgic and satisfying. Serve them warm for the best texture and flavor experience.Ingredients
Directions
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Preheat oven to 400F (204C).
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Grease and lightly flour a large baking sheet.
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Combine water, 1/2 cup butter/margarine, and salt in a saucepan.
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Bring to a boil over medium heat.
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Add flour all at once.
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Stir vigorously with a wooden spoon until smooth and dough forms a ball and leaves sides of pan.
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Remove from heat.
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Add eggs one at a time, stirring until smooth after each addition.
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Spoon dough into a large pastry bag fitted with a fluted nozzle.
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Pipe dollops of dough, about 1 tablespoon each, onto prepared baking sheet, leaving room for spreading.
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Bake for 20-25 minutes until golden brown.
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Let cool completely.
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Melt 2 tablespoons butter/margarine in a large skillet.
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Add onions and mushrooms; saut over medium-low heat until tender.
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Stir sour cream into onion mixture; let cool.
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Cut baked pastry swirls in half horizontally.
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Using a spoon or small paring knife, remove soft dough inside puffs, leaving a hollow shell about 1/4 to 3/8 inch thick.
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Spoon about 1 tablespoon sour cream mixture into bottom portion of each swirl.
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Replace top portion of swirls.
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Preheat oven to 350F (177C).
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Bake on large baking sheet for 10 minutes or until heated through.
Nutrition Facts
Servings 25
- Amount Per Serving
- Calories 697.2kcal
- % Daily Value *
- Total Fat 41.3g64%
- Saturated Fat 12.9g65%
- Cholesterol 468.2mg157%
- Sodium 2986.7mg125%
- Total Carbohydrate 55.9g19%
- Dietary Fiber 3.6g15%
- Sugars 6.1g
- Protein 26.6g54%
* 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
Storage: Ptysie are best served fresh. If making ahead, bake the pastry shells and prepare the filling separately. Assemble and bake just before serving to maintain crispness.
Variations: Try adding a pinch of nutmeg or dill to the mushroom filling for extra flavor. You can also substitute half the mushrooms with spinach for a different twist.
Tip: Ensure the choux pastry is completely cool before hollowing out and filling to prevent the shells from becoming soggy.
