ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Oreilles De Cochon

Yield 16 pastries


  • 1/2 cup butter or margarine
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • Vegetable oil
  • 2 cups cane syrup
  • 1 cup coarsely chopped pecans

How to Make It

  1. Melt butter in a heavy saucepan over low heat; let cool.

  2. Sift together flour, baking powder, and salt; set aside.

  3. Beat eggs in a large mixing bowl until light and frothy. Continue beating, and gradually add melted butter. Stir in flour mixture, mixing well, to form a dough.

  4. Divide dough into 16 equal portions, rolling each portion into a ball. Roll each ball out into an 8-inch circle on a lightly floured surface.

  5. Heat 1 1/2 to 2 inches of oil to 375° in a medium skillet. Drop a pastry circle into hot oil using a long-handled fork; immediately stick the fork tines in the center of the pastry, and twist quickly. Hold with fork until set (pastry will fold over on itself, forming an "ear"); cook until golden brown on both sides. Drain on paper towels. Repeat procedure with remaining pastry.

  6. Pour syrup into a heavy saucepan; bring to a boil. Cook 5 minutes, stirring constantly. Dip each pastry in hot syrup, coating well on both sides. Sprinkle with pecans; let dry on buttered waxed paper.

Oxmoor House Homestyle Recipes