Thursday, January 3, 2013
You will need:
1 package of large egg roll wrappers
1 egg yolk
Filling; 3-4 tbsp per pie (see Peach Compote recipe below, or choose any jam, Nutella, etc.)
2 cups safflower or canola oil
3/4 cup powdered sugar
a small bowl
a deep pan for frying
a mesh strainer
plates for serving
Begin heating the oil in the pan on medium-high heat. To check if the oil is ready, drop a few grains of salt into it. If bubbles rise around the salt, it's ready.
One plate is for stuffing and sealing your pies, one is for placing the pies as they leave the oil. On the second plate, put two sheets of paper towel to soak up oil. As you pile up the pies, you may want to add another layer of paper towel.
I stuff and seal all of the pies first, before frying, so I don't have boiling oil going while I do each one.
Remove the pie and place it on the plate with the paper towels. Continue until you have made as many pies as you require. To serve, place a pie on a plate and dust with powdered sugar by sifting the sugar through a mesh strainer.
For the Peach Compote:
2 peaches, skinned, pitted, and chopped finely (frozen work too)
1/2 cup of packed brown sugar
2 tbsp salted butter (if you use unsalted, add a pinch of salt)
1/2 tsp cinnamon
1/2 tsp ginger
measuring cups & spoons
2 quart saucepot
Place all of the ingredients in the saucepot on medium high heat. Cook, stirring occasionally, for about 15 minutes (or longer, if you reduce the heat).
This also makes a great waffle topping.
If you try this recipe (or any of the other ones on this site), please post a comment and let me know how it turned out!