les orielles de cochon

How To Make les orielles de cochon

• Step 1
  In a bowl stir together flour and salt. Set aside.
• Step 2
  In a deep bowl beat eggs with a fork or wire whisk.
• Step 3
  Gradually beat in the cooled butter or margarine.
• Step 4
  Stir in water.
• Step 5
  Stir into flour mixture until well combined. If necessary, use hands to work in flour. Form into a ball with hands.
• Step 6
  Divide dough into 24 balls.
• Step 7
  On a lightly floured surface roll each ball into a paper-thin round, 6 inches in diameter. Cover rounds to prevent drying.
• Step 8
  In a large deep saucepan or deep-fat fryer heat 2 inches of melted shortening or cooking oil to 375 degree F. 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 pigs ear shape.
• Step 9
  Press fork and dough against side of the pan to retain shape.
• Step 10
  Fry for 1/2 to 1 minute or until golden, turning once. Drain on paper towels. Repeat with remaining rounds.
• Step 11
  In a 2-quart saucepan bring cane syrup or syrup-molasses mixture to boiling.
• Step 12
  Clip a candy thermometer to pan. Cook syrup over medium-low heat to 230 degree F, stirring frequently.
• Step 13
  Arrange the pastries on a platter.
• Step 14
  Drizzle with hot syrup. Sprinkle with pecans.
• Step 15
  Per Serving: cal. (kcal) 178, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 3, carb. (g) 24, fiber (g) 1, pro. (g) 2, vit. A (IU) 97.18, vit. C (mg) 0, sodium (mg) 95, calcium (mg) 10.1, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
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