Ingredients:
1 1/2 cups water
1/2 cup butter
8 tablespoons flour
1 tablespoon baking powder
6 eggs
2 teaspoons vanilla
1 cup water
1 cup sugar
lemons, juice of
Directions:
In a large saucepan, heat water and butter until butter melts.
Bring to a boil.
Remove from the heat source, add flour and baking powder, mix well, then return to the heat and mix.
Form dough into a ball in the center.
Remove from heat and add eggs, one at a time, mixing well between each addition.
Add vanilla with 5th egg.
(This is a basic Cream Puffs recipe, if you pipe onto a cookie sheet and bake at 375F degrees for 2/3 minutes, you can fill with whipped cream and top with melted chocolate, then chill.)
Spoon dough into a pastry bag with a medium star tip (pipe into 3-inch long lengths), and deep fry in corn oil until lightly browned.
Pour sugar syrup over”balah-isham” while still warm.
Sugar syrup: put water, sugar and lemon in a small saucepan, bring to a boil, simmer over medium heat for 20-30 minutes.
Should thicken when it cools.
Servings: 6-8
Time preparation: 20 min.
Time total: 35 min.