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In a large, chilled bowl, combine the butter, lard,flour, salt and sugar. With your fingertips rub the
flour and fat together until they look like coarse meal. Do not let the mixture become oily. Pour 3 tablespoons
of ice water over the mixture all at once, toss together lightly, and gather the dough into a ball. If
the dough crumbles, add up to 1 table- spoon more ice water by drops until the particles adhere. Dust
the pastry with a little flour and wrap it in wax paper. Refrigerate for at least 1 hour before using.
When chilled, roll out onto floured board into a large rectangle square. Cut into 3 strips approximately
3 inches wide. Place on lightly greased cookie sheet or sponge cake pan. Return to frig while making 2nd
layer.
Heat oven to 400 degrees F. In medium saucepan, heat water, butter and salt to rolling boil. Add flour
all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms
a ball.
Remove from heat; add eggs, one at a time, beating well after each addition until smooth and velvety.
Spoon puff dough onto cut strips of pie dough. Bake 30-40 min. until golden brown.Be sure to watch pie
dough that it does not burn.
Cool and frost with Icing: Icing:
1 1/2 cups powdered sugar
2 tablespoons butter, melted
3 tablespoons orange juice
1 teaspoon lemon juice
Mix ingredients together and frost bars.Cut across strips.Serving size approximately 3".
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