Cardamon Pastries
Yield
12 servingsPrep
20 minCook
10 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
butter
melted |
|
| ½ | cup |
sugar
|
|
| 3 | tablespoons |
rum
|
|
| 3 | tablespoons |
water
|
|
| 10 | each |
cardamom pods
pounded, seeds removed and pounded again |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
powdered sugar
to dust |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
butter
melted |
|
| 118 | ml |
sugar
|
|
| 45 | ml |
rum
|
|
| 45 | ml |
water
|
|
| 1E+1 | each |
cardamom pods
pounded, seeds removed and pounded again |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
powdered sugar
to dust |
*
|
Directions
Sift the flour into a bowl and make a well in the centre.
Break the eggs in the centre and beat lightly with a fork.
Add the remaining ingredients, except the oil and icing sugar, and gradually incorporate them into the flour.
Knead to form a smooth dough, wrap in plastic wrap and refrigerate for 1 hour.
Roll out the dough on a lightly floured surface to form a thin even sheet and cut into the desired shapes.
Quickly deep fry the pastries in hot veg oil until pale and crisp.
Do not allow to brown.
Set aside to drain and cool on paper towels.
Dredge the pastries in icing sugar and store in a covered container until ready to serve.
