Subj : St. Joseph 09
To   : All
From : Dave Drum
Date : Thu Mar 18 2021 11:02:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Joseph's Pants
 Categories: Pastry, Beans, Snacks, Citrus
      Yield: 60 Servings
 
MMMMM---------------------------DOUGH--------------------------------
    1/2 c  Granulated sugar
      3 lg Eggs
      1 c  Milk
    1/2 c  Vegetable oil
      2 ts Vanilla extract
      5 c  Flour

MMMMM--------------------------FILLING-------------------------------
     30 oz (2 cans) chickpeas; drained
      3 tb Honey
      1 tb Fresh lemon juice
    1/2 ts Vanilla extract
      3 tb Light brown sugar
      3 tb Granulated sugar
      1    Lemon; fine grated zest
    1/2 ts Ground cinnamon
           Oil; for frying
 
  FOR THE DOUGH: Whisk sugar, eggs, milk, oil, and vanilla
  together in a large bowl. Add flour and stir until a
  stiff dough forms. Turn dough out onto a lightly floured
  surface and knead until smooth, about 5 minutes. Wrap
  dough in plastic wrap and let rest for 15 minutes.
  
  FOR THE FILLING: Puree chickpeas, honey, lemon juice,
  and vanilla in a food processor until smooth. Transfer
  to a medium bowl and add brown sugar, granulated sugar,
  lemon zest, and cinnamon. Stir until well combined and
  set aside.
  
  Divide dough into 8 equal pieces, flatten each into a
  rectangle, then cover with plastic wrap. Working with 1
  rectangle at a time, feed wide side of dough through
  smooth cylinders of a hand-crank pasta machine set on
  widest setting. Decrease setting by 1 notch and feed
  narrow end of dough through cylinders again. Repeat 2
  more times, decreasing setting by 1 notch each time. Lay
  dough out on a lightly floured surface.
  
  Using a 3" round cookie cutter or an inverted sturdy
  glass, cut out as many rounds as sheet of dough will
  permit, setting dough scraps aside. Put 1 heaping tsp.
  of the filling into center of each round, fold dough in
  half, firmly press edges together to seal, then crimp
  edges with a fork. Transfer pastries to parchment-lined
  sheet pans and cover with clean damp dish towels. Repeat
  rolling, cutting, filling, and crimping process with
  remaining dough and filling, gathering scraps from each
  piece of dough together and rerolling them once to make
  more rounds.
  
  Pour oil into a wide pot to a depth of 2" and heat over
  medium heat until temperature reaches 375ºF/190ºC on a
  candy thermometer. Deep-fry pastries in batches, turning
  often, until golden brown all over, about 1 1/2 minutes
  per batch. Drain on paper towels. Serve at room
  temperature.
  
  Rizzo's Malabar Inn in Crabtree, Pennsylvania
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A husband is what is left of a man after the nerve is extracted.
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