Dessert Puffs Using Basic Pie Crust Mix Recipe
Yield: 56 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Cold water,
1 1/2 cup: Pie Crust Mix,
1/4 tsp: Cream of tartar,
6 tbsp: Butter or margarine*,
Vegetable oil,
Powdered sugar,
Directions:
*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 :
Source from luhu.jp
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 :
Source from luhu.jp
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