1/2 c. butter
Dash of salt
1 c. water
1 c. pastry flour
4 eggs
1 tbsp. sugar
1/2 tsp. grated orange peel
1/2 tsp. grated lemon peel

In a saucepan, combine butter, salt, and water; bring to a boil. Add flour all at once time; mix well until dough leaves sides of pan. Remove from stove; cool a little. Add eggs one at a time, mixing well after each addition. Add sugar, orange, and lemon peel and mix thoroughly. Drop by tablespoonfuls on greased baking sheet, 3 inches apart. Bake at 400 degrees for 10 minutes, reduce heat to 325 degrees and bake 30 minutes, until golden brown. Make a slit in side of each puff; fill with Ricotta Filling (given in this cookbook). Makes 16 sfingi.