| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 4 | Eggs | |
| 1 | c | Sugar |
| 1/2 | c | Vegetable oil |
| 4 1/2 | c | Flour |
| 4 | ts | Baking powder |
| 1 | c | Sesame seed |
INSTRUCTIONS
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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