1/4 c Cold water
1 1/2 c Pie Crust Mix
1/4 ts Cream of tartar
6 tb Butter or margarine*
Vegetable oil
Powdered sugar
*Softened Stir water into Pie Crust Mix and cream of tartar until
pastry almost cleans side of bowl. Gather pastry into a ball; roll into
rectangle, 14×12 inches, on floured cloth-covered board. Spread 2/3 of
the pastry crosswise with 2 tablespoons of the butter. Fold unbuttered 1/3
over center 1/3. Fold remaining 1/3 over top, keeping edges even. Repeat
rolling, buttering and folding steps 2 times. Wrap pastry in plastic wrap.
Refrigerate at least 8 hours. Heat oil (1 1/2 inches) to 400 in 2-quart
saucepan. Roll pastry into rectangle, 12xlO 1/2 inches; cut into 1 1/2-
inch squares with fluted pastry wheel. Fry squares, about 5 at a time, in
hot oil until golden brown, about 3O seconds on each side; drain on paper
towels. Cool completely. Sprinkle with sugar. 56 Puffs.
Yields
56 Servings