Les Orielles De Cochon
|All purpose flour||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted and cooled|
|Shortening/Cooking oil||2 Cup (32 tbs) (For Deep Fat Frying)|
|Cane syrup/1 cup dark corn syrup plus 1/2 cup light molasses||1 1⁄2 Cup (24 tbs)|
|Coarsely chopped pecans||3⁄4 Cup (12 tbs)|
In a bowl stir together flour and salt.
In a deep bowl beat eggs with a fork or wire whisk.
Gradually beat in the cooled butter or margarine.
Stir in water.
Stir into flour mixture till well combined.
If necessary, use hands to work in flour.
Form into a ball with hands.
Divide dough into 24 balls.
On a lightly floured surface roll 'each ball into a paper thin round, 6 inches in diameter.
Cover rounds to prevent drying.
In a large deep saucepan or deep fat fryer heat 2 inches of melted shortening or cooking oil to 375Â°.
Place one round of dough in the oil.
As soon as it rises to the surface, press the center with a long handled fork and twist the fork to give the dough a pig's ear shape.
Press fork and dough against side of the pan to retain shape.
Fry for 1/2 to 1 minute or till golden, turning once.
Drain on paper towels.
Repeat with remaining rounds.
In a 2 quart saucepan bring cane syrup or syrup molasses mixture to boiling.
Clip a candy thermometer to pan.
Cook syrup over medium low heat to 230Â°, stirring frequently.
Arrange the pastries on a platter.
Drizzle with hot syrup.
Sprinkle with pecans.