Les Orielles De Cochon (Cajun French Pastry Dessert)

"This came from a 1987 Better Homes and Gardens Cajun cooking. Why the funny name? Because as you fry these sweat treats, you twist them to look like a pigs ears."
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Ready In:
24 pastries




  • In a small bowl stir together the flour and salt. Set aside.
  • In a deep bowl, beat eggs with a fork or wire whisk. Gradually beat in the cooled butter or margerine. Stir in water. Stir into flour mixture till well combined. If neccesary use hands to work in flour.
  • Form into a ball with hands.
  • Divide dough into 24 balls.
  • On a lightly floured surface, roll each ball into a paper thin round, 6 inches in diameter. Cover rounds to prevent drying out.
  • In a large deep saucepan or deep fryer, heat 2 inches of melted shortening or cooking oil to 375 degrees. 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 pig's ear shape. Press fork and dough against side of the pan to retain shape. Fry for 1 1/2 minutes or till golden, turning once. Drain on paper towels and repeat with remaining rounds.
  • Topping:.
  • In a 2 quart saucepan bring cane syrup or syrup molasses mixture to boiling. Clip a candy thermometer to pan. Cook syrup over medium low until it reaches 230 degrees, stirring frequently.
  • Arrange the pastries on a platter. Drizzel with hot syrup and sprinkle with pecans.

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I was born in Honduras, Central America. I came to the states when I was about 2 yrs old and now currently have a full time job in the medical field. I have a family of 100+ relatives also living in Austin and we all share a passion for good food. I am known for the foods that I prepare for my dinner parties and special occassion gatherings. Weekends at my house are packed with family and friends because we usually have the grill going. I also have a knack for baking. I have been told by several people that I should open my own bakery or restaurant...which I am seriously considering in the near future. I absolutley love to cook and this is why Zaar is a heaven sent! I like to take other peoples feeings into consideration when rating recipes so my rating system reflects that. I do not rate below a 3 just for the simple fact that everyones taste is different and what might taste magnificant to some, might not be too great for others. I always give everything a second try unless I absolutley hate it (then I take a second look at the recipe and find out what attracted me to this recipe and how can I alter it a bit to my taste). I usually spend my free time brainbstorming recipes and creating them with my beautiful daughters (pictured above)!
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