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Ingredientes
- 1/4 c. Cool water
- 1 1/2 c. Pie Crust Mix
- 1/4 tsp Cream of tartar
- 6 Tbsp. Butter or possibly margarine* Vegetable oil Powdered sugar
Direcciones
- *Softened Stir water into Pie Crust Mix and cream of tartar till 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 Tbsp. 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.
- Chill at least 8 hrs. Heat oil (1 1/2 inches) to 400 in 2-qt 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 warm oil till golden, about 3O seconds on each side; drain on paper towels. Cold completely. Sprinkle with sugar. 56 Puffs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 12 servings | |
| Calories 204 | |
| Calories from Fat 132 | 65% |
| Total Fat 15.04g | 19% |
| Saturated Fat 6.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 264mg | 11% |
| Potassium 31mg | 1% |
| Total Carbs 15.45g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 2.1g | 3% |
