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Mexican Honey Puffs

Global.Potpourri's picture
Ingredients
  Shortening 1 Tablespoon
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Cold water 3⁄4 Cup (12 tbs)
  Vegetable oil 2 Cup (32 tbs) (For Frying)
  Honey butter/Cinnamon sugar 4 Tablespoon
Directions

Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs.
Gradually add enough water to make a stiff pastrylike dough, tossing with fork until all flour is moistened and dough almost cleans side of bowl.
Gather dough into a ball; divide into halves and shape into 2 flattened rounds.
Heat oil (1 1/2 to 2 inches) to 360°.
Roll 1 half of dough 1/8 to 1/4 inch thick.
Cut into rectangles, 3 x 2 inches, or 3-inch diamonds.
Fry 3 or 4 rectangles at a time, turning once, until puffed and golden brown, 1 to 2 minutes on each side.
Drain on paper towels.
Repeat with remaining dough.
Dip puffs into Honey Butter or sprinkle with Cinnamon Sugar.

Recipe Summary

Cuisine: 
Mexican
Course: 
Dessert
Method: 
Baked

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