Day 20 – Countdown to Christmas 2014 Pie Filling Stuffed Ebelskivers

  • Author: The Kitchen Whisperer

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  • 1 1/4 cup flour
  • 3 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoon white sugar
  • 2 XL eggs, room temperature and separated
  • 1 cup milk
  • 2 tablespoon melted butter, unsalted and slightly cooled
  • 1 teaspoon vanilla
  • Fruit Pie Filling
  • Confectioners’ Sugar


  1. In a large bowl whisk together the flour, baking powder and salt.
  2. In another bowl whisk together the sugar, egg yolks, milk, melted butter and vanilla until well combined.
  3. Pour the egg mixture into the flour and with a wooden spoon mix just until blended. Do not overmix or incorporate too much air into this. Some streaks of flour is OK.
  4. Place your egg whites in a mixing bowl and using an electric mixer, whip until soft stiff peaks form. ~8-12 minutes.
  5. Take 1/3rd of the egg whites and gently mix that into the flour mixture.
  6. Take the remaining 2/3rds egg whites and fold it into the batter. You do not want to deflate the mixture. Resist temptation to just stir it in. This is what will give these treats their volume and light texture.
  7. Place your Ebelskiver Pan over medium heat.
  8. Spray each well with baking spray.
  9. Spoon 1 1/2 tablespoon of batter into the well (it should be about 2/3rds full).
  10. Place 1 teaspoon of pie filling in the center of the batter and very gently push down (but not all the way).
  11. Take another 1/2 teaspoon of batter and drizzle over top of the filling. Some will be exposed but the batter will quickly swell up around it.
  12. Cook for 2-3 minutes until the bottom is lightly golden brown. If they are browning too fast, reduce your heat.
  13. Using 2 wooden skewers (or thin non metal blade kitchen utensils) carefully flip the ebelskiver over. Slide the skewers between the edge of the pan and the cooked edge of the puff pancake, lift it and flip it over.
  14. Cook for an additional 2-3 minutes.
  15. Remove and sprinkle with confectioners’ sugar
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