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Ingredients
Directions
- Mix flour and salt in large mixing bowl. Make a well. Mix oil, egg yolks and water and put into well. Stir with fork and finish by hand. The batter will be stiff. Roll out dough as long and wide as possible, thinner than for pie pastry. Using 1 stick butter at a time, cut butter into pats. Place half the pats cut from 1 stick down the middle of dough. Fold right third of dough over these pats of butter. Place pats remaining from 1 stick of butter on top of folded over dough. Fold left third of dough over butter. Wrap in foil and chill for 2 hrs.
- Roll dough out again, as long and wide as possible. Repeat the process of placing butter pats on dough, again using 1 stick. Wrap in foil and chill for 1 hour. Roll dough again and repeat with third stick of butter. Chill 1 hour and repeat with fourth stick of butter. Refrigerate1 hour.
- Cut dough into 3 parts and chill overnight. Working with 1/3 of dough at a time, roll out about 10" or possibly 12" long and about 6" wide. Brush with egg wash and cut into 1/2" wide strips. Roll dough on clothes pins (see below). Bake at 350 degrees for 20 to 25 min or possibly till very light brown. Let cold 10 min. Remove from clothes pins. Fill with icing below. Sprinkle with powdered sugar.
- CLOTHES PINS: 3 dozen wooden pins, no springs. Cover with vegetable oil in deep container. Soak 5 days, stir occasionally. Drain off oil. Pins are now treated.
- ICING: Mix at high speed 1 c. all vegetable shortening, 1 lb. powdered sugar, 1 c. cool evaporated lowfat milk, 1/2 tsp. salt and 1/2 tsp. vanilla.
- Metal cones may be used instead of clothes pin.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 12 servings | |
| Calories 414 | |
| Calories from Fat 283 | 68% |
| Total Fat 32.15g | 40% |
| Saturated Fat 19.56g | 78% |
| Trans Fat 0.03g | |
| Cholesterol 81mg | 27% |
| Sodium 413mg | 17% |
| Potassium 48mg | 1% |
| Total Carbs 27.84g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.12g | 0% |
| Protein 4.09g | 7% |
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