Dessert puffs using basic pie crust mix
56 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Cold water |
| 1½ | cup | Pie Crust Mix |
| ¼ | teaspoon | Cream of tartar |
| 6 | tablespoons | Butter or margarine* |
| Vegetable oil | ||
| Powdered sugar | ||
Directions
*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.
Recipe By :
Related recipes
- Basic pie crust mix
- Chocolate pie crust
- Cream puff pie
- Creamed-filled horns using basic pie crust mix
- Easy apple puff pie
- Easy pie crust
- Fine pie crust (puff)
- Flaky pie crust mix
- Fruit pies - crust
- Moist pie crust mix
- My favorite dessert pie crust
- Perfect pie crust
- Pie crust mix
- Pie crusts using basic mix
- Pot pie dough
- Puff-pastry pear pie
- Short pie crust
- Sweet dough pie crust
- Sweet pie crust
- Vegetable puff pie