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Blintzes

ingredients

1/2 stick (2 oz) 50 g {2 oz) butter
1 1/4 cup (1/2 pint) 300 ml water
1 1/3 cup (5 1/2 oz) 150 g plain flour
3 large eggs
orange-flower water
oil for deep frying
a mixture of caster sugar (superfine granulated) and icing sugar (confectioners sugar) for dusting the churros

method

1. Warm the butter and water in a saucepan, bring to the boil, tip in all the flour at once and beat until smooth, off the heat.

2. Add the eggs one at a time and beat until well incorporated.

3. Add orange-flower water to taste about 15 ml (1 tbsp).

4. Put the mixture into a forcing bag fitted with a plain vegetable nozzle - 0.5 - 1cm (1/4 - 1/2 inch ) in diameter.

5. Heat a pan of deep fat to about 180° - 190°C (350° - 375°F)

6. Carefully pipe lengths of the churros paste into the fat, in rings, spirals or horseshoes.

7. Cut the paste off to the required length with a knife.

8. Fry until golden brown, turning them once. (Don't fry more than about 3 at a time, as the paste swells during the cooking.)

9. Drain thoroughly on kitchen paper and keep warm.

10. Before serving, dredge them heavily with the mixed sugars. Serve fresh as a dessert, or like doughnuts at teatime.

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