CRAWLER PASTRY RECIPES

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CREEPY CRAWLERS RECIPE | ALLRECIPES



Creepy Crawlers Recipe | Allrecipes image

Fun Halloween treat for kids and adults!

Provided by Karley

Categories     Desserts    Chocolate Dessert Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 36 crawlers

Number Of Ingredients 9

1 tablespoon white sugar
1 teaspoon ground cinnamon
1 (15 ounce) package pastry for double-crust 9-inch pie, at room temperature
1 tablespoon butter, softened
½ cup miniature semisweet chocolate chips
1 egg white
1 dash food coloring, or as desired
2 tablespoons multicolored candy sprinkles, or as desired
1 tablespoon miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Combine sugar and cinnamon together in a bowl. Roll pie dough onto a work surface and cut each circle into 16 wedges. Lightly spread butter onto each piece of dough stopping about 1/2 inch from the edge. Place 1/2 to 3/4 teaspoon miniature chocolate chips on the buttered portion of the dough pieces.
  • Lightly moisten the point of each wedge with water and sprinkle with cinnamon-sugar. Roll each wedge from the outside toward the point, creating a croissant-shape; pinch edges closed.
  • Beat egg white in a bowl, adding enough food coloring to reach desired color. Dip the top of each croissant-shaped dough in egg white mixture and place onto the prepared baking sheet. Sprinkle each with cinnamon-sugar and top with sprinkles. Place 2 miniature chocolate chips on 1 end of each for the "eyes".
  • Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 151.4 calories, CarbohydrateContent 15.1 g, CholesterolContent 1.7 mg, FatContent 9.7 g, FiberContent 1.2 g, ProteinContent 1.8 g, SaturatedFatContent 3.2 g, SodiumContent 120.9 mg, SugarContent 4.7 g

FRENCH CRULLERS RECIPE | EPICURIOUS



French Crullers Recipe | Epicurious image

There are two kinds of crullers: hand-twisted cake doughnuts, which are more akin to maple bars; and French crullers made with pâte à choux, which are lighter than air, with all sorts of nooks and crannies to hold onto their light honey glaze. These crullers, one of my family's favorites, are the latter. _Note:_ Undercooked crullers will collapse while cooling, so observe the first one and if this happens, increase your frying time (and check your oil temperature) for the rest.

Provided by Lara Ferroni

Total Time 30 minutes

Cook Time 30 minutes

Yield Makes 10 to 14 crullers

Number Of Ingredients 9

1 cup water
6 tablespoons (3 ounces) unsalted butter
2 teaspoons (10 grams) superfine sugar
1/4 teaspoon salt
1 cup (135 grams) all-purpose flour, sifted
3 large eggs, divided
1 to 2 egg whites, slightly beaten
Vegetable oil for frying
Basic Sugar Glaze

Steps:

  • 1. Place the water, butter, sugar, and salt in a heavy-bottomed pot and bring to a brisk boil over medium high heat. Add the flour and stir with a wooden spoon until the flour is completely incorporated. Continue to cook and stir for 3 to 4 minutes to steam away as much water as possible. The more moisture you can remove, the more eggs you can add later and the lighter your pastry will be. The mixture is ready when a thin film coats the bottom of the pan.
  • 2. Move the mixture to the bowl of a stand mixer fitted with the paddle attachment. Although you can mix the pâte à choux by hand, this can be rather arduous, so use a mixer if you have one. Stir the mixture for about 1 minute to allow it to cool. Then mix on medium speed and add the first egg. Let it mix in completely and then scrape down the sides of the bowl. Add the remaining eggs, one at a time, and mix in completely. Add the egg whites, a little at a time, until the paste becomes smooth and glossy and will hold a slight peak when pinched with your fingers. Be careful not to add too much egg white or your crullers will become heavy. Transfer the batter to a pastry bag fitted with a 1/2-inch star piping tip.
  • 3. To fry the crullers, heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 370°F. While the oil is heating, cut out twelve 3-by-3-inch squares of parchment paper and lightly grease them. Pipe a ring onto each square. When the oil is hot, place one cruller at a time in the oil, paper side up. Remove the paper with tongs. Fry on each side until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on a paper towel for at least 1 minute. Once cool to the touch, the crullers can be glazed.
  • Crullers also bake very well, although they will have slightly firmer crusts than the fried versions. Preheat the oven to 450°F. Line a baking sheet with parchment paper and pipe the crullers onto it, at least 2 inches apart. Bake for 5 minutes, then reduce heat to 350°F and bake for another 15 minutes. Turn off the heat, open the oven door slightly and let the crullers sit in the cooling oven for 5 to 10 minutes. Remove, dip in glaze, and cool on a rack until the glaze has set.
  • Beignets, the classic New Orleans fried dough treats, use this same batter and are even easier to prepare. Simply drop rounded teaspoonfuls of the batter into the oil. As the dough puffs, the beignets will turn themselves over—but keep an eye on them and flip any that need a little help.

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