Culinary Insitute of New Orleans

Oreilles de Cochon
Serves 12

1 cup All-Purpose Flour
1 tsp. Baking Powder
1/4 tsp. Salt
4 tbsp. Cold Water
2 cups Oil (for deep frying)
1-1/2 cups Cane Syrup mixed with
3/4 cup Molasses
3 oz. Pecans, finely chopped

Sift the flour, baking powder and salt together in a large bowl. Make a well in the center and pour in the cold water. Using a wooden spoon, mix until a stiff dough forms and then knead by hand until smooth. Divide the dough into 12 portions, each about the size of a walnut. Roll out each portion on a floured surface until very thin. Heat the oil in a deep-fat fryer to 350 degrees. Drop in each piece of pastry using two forks. Twist the pastry just as it hits the oil. Cook one at a time until light brown. In a large saucepan, boil the syrup until it forms a soft ball when dropped into cold water or 240 degrees on a candy thermometer. Drain the pastries on paper towels and dip carefully into the hot syrup. Sprinkle with pecans before the syrup sets and allow to cool before serving.