Mini Pastries Au Fondue Recipe
Ingredients
| package | 1 | |
| Miniature chocolate-covered cream mints | ||
| Halved vanilla caramels | ||
| Halved marshmallows | ||
| Candied cherries or candied pineapple chunks | ||
| Cooking oil | ||
| Sifted powdered sugar | ||
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Ground cinnamon | 1/2 Teaspoon | |
Directions
Separate roll dough into 4 rectangles; pinch together along perforations.
Cut each rectangle into eight 2-inch squares.
Place a piece of candy or fruit on each square.
Fold corners of dough over candy to cover completely; seal edges well.
Repeat for remaining squares.
Pour oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat over range to 375°.
Add 1 teaspoon salt.
Transfer to fondue burner.
Have pastries at room temperature in serving bowl.
Spear a pastry with fondue fork.
Fry in hot oil till dark golden brown, about 2 to 2 1/2 minutes.
Dip in powdered sugar or granulated sugar-cinnamon mixture.
Cut each rectangle into eight 2-inch squares.
Place a piece of candy or fruit on each square.
Fold corners of dough over candy to cover completely; seal edges well.
Repeat for remaining squares.
Pour oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat over range to 375°.
Add 1 teaspoon salt.
Transfer to fondue burner.
Have pastries at room temperature in serving bowl.
Spear a pastry with fondue fork.
Fry in hot oil till dark golden brown, about 2 to 2 1/2 minutes.
Dip in powdered sugar or granulated sugar-cinnamon mixture.
Chef
