| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Pies, Crusts |
56 |
Servings |
INGREDIENTS
| 1/4 |
c |
Cold water |
| 1 1/2 |
c |
Pie Crust Mix |
| 1/4 |
ts |
Cream of tartar |
| 6 |
tb |
Butter or margarine* |
|
|
Vegetable oil |
|
|
Powdered sugar |
INSTRUCTIONS
*Softened Stir water into Pie Crust Mix and cream of tartar until
pastry almost cleans side of bowl. Gather pastry into a ball; roll into
rectangle, 14x12 inches, on floured cloth-covered board. Spread 2/3 of
the pastry crosswise with 2 tablespoons of the butter. Fold unbuttered 1/3
over center 1/3. Fold remaining 1/3 over top, keeping edges even. Repeat
rolling, buttering and folding steps 2 times. Wrap pastry in plastic wrap.
Refrigerate at least 8 hours. Heat oil (1 1/2 inches) to 400 in 2-quart
saucepan. Roll pastry into rectangle, 12xlO 1/2 inches; cut into 1 1/2-
inch squares with fluted pastry wheel. Fry squares, about 5 at a time, in
hot oil until golden brown, about 3O seconds on each side; drain on paper
towels. Cool completely. Sprinkle with sugar. 56 Puffs.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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