- 1-½ cups flour (plus extra for flouring work surface)
- ½ teaspoon salt
- ½ cup (plus 2 tablespoons, whole milk)
- 2 cups Steen’s 100 % Pure Cane Syrup
- ½ cup chopped, lightly toasted pecans
- ½ cup granulated, white sugar
- 1-tablespoon ground cinnamon
- Olive Oil, for frying Pastries
1. Pour flour and salt into large bowl. Combine.
2. Add milk and stir with fork. Dough will form
3. Sprinkle extra flour onto work surface and onto hands. Make sure to use enough, so as to prevent dough from sticking
4. Divide dough into 12 pieces and roll into a ball with hands.
5. Flour a rolling pin and place one ball at a time, onto work surface. Roll until thin and set aside in a pan, making sure not to touch. If stacking, use parchment paper to separate.
6. Combine sugar and cinnamon in bowl. Set aside.
7. Line large pan with parchment paper and paper towels. Set aside.
8. Preheat oven to 350 degrees. While preheating, chop pecans and spread evenly onto pan, lined with parchment paper. Toast for 3 minutes, mix, toast for 2 more minutes, remove from oven. Set aside to cool.
9. In a large Dutch oven (at least 6-qt.) add oil until it is at least 2 inches deep.
TIP: You can use anything that is wide and deep enough to hold oil 2 inches deep
10. Heat over medium-high heat until thermometer reads 375 degrees; Once it does… It’s Pig’s Ear Time!
11. One at a time, carefully add circle of dough to oil, and immediately place granny fork (long enough to prevent hands from oil splatter) in center and twist. This is the action that creates the fun, folded pig’s ear shape.
12. Once shape is formed, continue to slowly move pastry (moving prevents pastry and oil from burning) approximately 1-2 minutes until pastry starts to form bubbles and turns golden brown. Turn and allow the opposite side to brown.
13. Pastries are delicate and crunchy so carefully remove with tongs and place onto prepared pan, atop paper towels, allowing to drain.
14. Repeat until all pastries are fried. Let cool.
15. While pastries cool, heat Steen’s syrup in sauté pan, over medium heat.
16. One at a time, with hands, place cooled pastry in syrup, quickly and lightly coat on both sides, lift with tongs, letting excess drain into pot. Place onto parchment paper (removing paper towels that were once atop).
17. While syrup is hot, sprinkle one side with pecans and dust/sift on the cinnamon/sugar mixture.
18. Repeat until complete. Bon Appétit!