Oreilles De Cochon

Perfect for Mardi Gras, from The Southern Heritage Celebrations cookbook.

• Ready In: 25 mins
• Yields: 16 pastries

Ingredients

• 1⁄2 cup butter
• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 2  eggs
• 2  inches  vegetable oil, in a skillet
• 2  cups  cane syrup
• 1  cup  coarsely chopped pecans

Directions

1. Melt butter in saucepan over low heat; let cool.
2. Sift together flour, baking powder, and salt. Set aside.
3. Beat eggs in a large mixing bowl until light and frothy.
4. Continue beating and gradually add melted butter.
5. Stir in flour mixture, mixing well, to form a dough.
6. Divide dough into 16 equal portions, rolling each portion into a ball.
7. Roll each ball out into a 8-inch circle on a lightly floured surface.
8. Heat the oil in a skillet.
9. Drop a pastry circle into hot oil using a long-handled fork; immediately stick the fork tines in the center of the pastry, and twist quickly.
10. Hold with fork until set (pastry will fold over on itself, forming an "ear"); cook until golden brown on both sides.
11. Drain on paper towels. Repeat.
12. Pour syrup into a saucepan; bring to a boil.
13. Cook 5 minutes, stirring constantly.
14. Dip each pastry in hot syrup, coating well on both sides.
15. Sprinkle with pecans; let dry on buttered wax paper.