Bring shortening and water to boil in a deep saucepan. Remove from heat and stir
in matzo cake flour and matzo meal, with sugar added if desired. Stir until smooth.
Beat egg yolks until creamy and stir in matzo mixture until blended.
Beat egg white, with salt, until stiff but not dry, and fold into the mixture,
which should now be cool.
Drop batter from teaspoon or tablespoon about 2 inches
apart on a lightly greased cookie sheet and bake at 350 degrees F for 15 minutes
or until lightly browned and puffed. The puffs should double in diameter and be
hollow like cream puffs but not quite as light.
Let cool before filling through
a slit in top or side.
Filling may be preserves, stewed dried fruits or whipped cream to which sugar
has been added to taste.
Chopped nuts may be added to any of the mentioned fillings
in any quantity.