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  Added: Feb 09, 2007  •  Visited (539)  •  Print version Print this recipe (17)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Deep - Fried Pastries
What You Need:
  • 2 cups unsifted flour
  • 1 teaspoon double-acting baking powder
  • ˝ teaspoon ground nutmeg, preferably freshly grated
  • ˝ teaspoon salt
  • 3 eggs
  • ˝ cup sugar
  • 1 tablespoon butter, melted and cooled
  • 1 tablespoon vanilla extract
  • Vegetable oil for deep frying
  • Confectioners' sugar

  • How To Cook:
    1. Combine the flour, baking powder, nutmeg and salt, sift them together into a bowl, and set aside.

    2. In a deep mixing bowl, beat the eggs with a wire whisk until they are light and frothy. With a wooden spoon, beat in the sugar, the cooled melted butter and the vanilla extract and, when all the ingredients are thoroughly incorporated, beat in the flour mixture, about ˝ cup at a time. Divide the dough into two equal portions.

    3. To shape the dough into rounds, roll out one portion into a rough rectangle about 1/8 inch thick. With a cookie cutter or the rim of a glass, cut the dough into 3-inch rounds.

    4. Gather the scraps into a ball, roll them out as before and cut as many more rounds as you can. With a sharp knife, cut two parallel slashes about 2 inches long and ˝ inch apart in the center of each round.

    5. To shape the dough into triangles, roll out one portion into a circle about 12 inches in diameter and 1/8 inch thick. With a pastry wheel or sharp knife, divide the circle into 16 equal pie-shaped wedges. Cut a 3-inch slash lengthwise down the center of each wedge.

    6. Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of 2 or 3 inches and heat the oil until it reaches a temperature of 360°F on a deep-frying thermometer.

    7. Fry the "croquignoles", two or three at a time, turning them about with a slotted spoon for 4 minutes, or until they are golden brown and crisp. As they are deep-fried, transfer them to paper towels to drain.

    8. Serve the "croquignoles" warm, or cooled to room temperature. Just before serving, sprinkle them lightly with confectioners' sugar.

    To Make: make about 3 dozen round or triangular pastries
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Egg
    Main Ingredient » Condiments » Vanilla
    Dish » Cake & Muffins


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