Beat eggs with a fork (reserve 4 tblsp. for later use). Add sugar, beating
well, then oil. Beat well. Add flour and the baking powder, a little at a
time, until it forms a smooth dough.
Cut 2 1/2 inch circles of pastry, 1/4 inch thick, and shape with fingers to
form a cup shaped base or basket for large end of hard boiled egg. Roll
strips 1/4 inch thick abd cut two strips long enough to cross over the top
of the egg and attach to the base. Decorate the top of arch with a little
extra pastry to depict something of the Purim story or an animal or flower.
Use your imagination.
Add 1 tsp. sugar to the reserved egg, brush on the pastry and sprinkle with
sesame seed.
Arrange all the pastry trimmed eggs on a cookie sheet and bake at 350oF
approximately 20 minutes or until just barely golden.
Posted to JEWISH-FOOD digest by wajnberg <wajnberg@ccard.com.br> on Feb 19,
1998
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