DOUGH
FILLING
SYRUP
Cut shortening into flour; add salt and water to consistency of soft dough.
Roll dough very thin; cut into strips about 4 inches by 3 inches. Place on
each strip 1/2 to 1 teaspoon filling. Roll lengthwise to make finger
strips. Use fork to seal finger strips. Fry in vegetable oil and drain on
absorbent paper. Dip in cool syrup while hot. Do not cover, so they will
stay crisp.
Thaktila can be frozen uncooked or cooked, as needed. Leftover syrup does
not spoil and may be kept in refrigerator in airtight jar. Makes 100-120
pieces.
Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #751 by
L979@aol.com on Aug 21, 1997
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