Afghani Elephant Ear Pastries - Gosh Feel

Makes 40 pieces

Ingredients:

2 eggs

2 tsp. caster sugar (see sidebar)

1/4 tsp. salt

1/2 C milk

1/4 C vegetable oil

2 1/2 C flour (divided)

oil for deep frying

1 C confectioners’ sugar

1/2 C pistachios or walnuts (finely chopped)

Cooking Instructions:

In a large mixing bowl, beat eggs with sugar and salt till light and frothy. Add milk and oil and continue beating. Add 1 C of flour to egg mixture, blending thoroughly. Then blend 1 C more of the remaining flour, reserving 1/2 C. Turn the dough onto a floured board (using a bit of remaining 1/2 C), sprinkle the dough with more of the remaining flour and knead for 10 minutes, using flour when needed. Dough will be somewhat sticky, but have a smooth gloss to it. Cover with plastic wrap and let it rest 2 hours. After 2 hours, pull off a piece of dough about the size of a large cherry tomato. Roll into a flat 3 1/2" x 4" oval. Take one side of the oval and fold it over to the other side, crimping edges together. It will resemble an elephant ear. Make more “ears,” deep frying them, in batches, in 350-degree oil. Turn to cook evenly till golden, remove, and drain on paper towels. When cool sprinkle with confectioner's sugar and nuts. Serve immediately or store in an airtight container.

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