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Passover Mini Buns with Parsleyed Cream Cheese


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Passover Mini Buns with Parsleyed Cream Cheese


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Passover Mini Buns with Parsleyed Cream Cheese


  • Prep Time : 30 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 30 min



    Mini Passover sandwich rolls

    • 2/3 cup of water
    • 1/3 cup of oil
    • 1 tsp of sugar
    • 1/4 tsp salt
    • 1 cup of matzo meal
    • 3 eggs

    Parsley Cream Cheese

    • 1/2 bunch parsley
    • 8 oz. container Temp Tee Whipped Cream Cheese
    • dash salt and peper
    • Optional add ons: smoked salmon, thinly sliced grilled zuchinni, eggplant or roasted pepper
    • basil for garnish


    Make the mini buns:

    1. Preheat oven to 375 degrees
    2. Boil water, add salt, oil, matzo meal and sugar
    3. Stir, and remove from heat.
    4. Beat eggs into mixture one at a time.
    5. Spoon small spoonfuls of batter onto sprayed parchment paper into small mounds.
    6. Bake 1 hour at 375 degrees. Cool and carefully slice off the top and scoop out any inner dough.

    Make the Parsley Cream Cheese:

    1. Take 1/2 bunch of washed and cleaned parsley and chop in food processor.
    2. Mix into an 8 0z container of Temp Tee cream cheese, add a dash of salt and pepper.
    3. Using a pastry bag, squeeze cream cheese mixture into each roll.
    4. Top with smoked salmon, thinly sliced grilled zucchini or eggplant, or roasted pepper. Decorate each roll with a sprig of basil.


    About The Jewish Hostess


    I am a passionate person that loves every project that I undertake. Judaism, family, holidays, and cooking are what keeps us close.I love to feature Jewish Holiday table settings and easy gourmet kosher recipes on The Jewish Hostess! Be inspired!




    2 Responses to Passover Mini Buns with Parsleyed Cream Cheese

    1. How many servings is this?

    2. these are beautiful!

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