Yield: 56 Servings
Measure | Ingredient |
---|---|
¼ cup | Cold water |
1½ cup | Pie Crust Mix |
¼ teaspoon | Cream of tartar |
6 tablespoons | Butter or margarine* |
\N \N | Vegetable oil |
\N \N | Powdered sugar |
*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 ⅔ of the pastry crosswise with 2 tablespoons of the butter. Fold unbuttered ⅓ over center ⅓. Fold remaining ⅓ 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 (1½ inches) to 400 in 2-quart saucepan. Roll pastry into rectangle, 12xlO ½ inches; cut into 1 ½- 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.
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