Yield: 1 Servings
|½ cup||Vegetable oil|
|4 teaspoons||Baking powder|
|1 cup||Sesame seed|
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 2½ inch circles of pastry, ¼ inch thick, and shape with fingers to form a cup shaped base or basket for large end of hard boiled egg. Roll strips ¼ 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@...> on Feb 19, 1998