Passover Mini Buns with Parsleyed Cream Cheese

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Ingredients

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

Preparation

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.