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Dessert Puffs Using Basic Pie Crust Mix

Ingredients
 

1/4 cup cold water
1 1/2 cup pie crust mix
1/4 tsp cream of tartar
6 tbsp butter or margarine*
1 vegetable oil
1 powdered sugar




 
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Preparation
 
*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 :

 

 
Servings: 56

 

 

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