Directions:
- Choose topping variations:
- Sea Salt, Parmesan Cheese, and Popcorn Seasoning Salt.
- Mix: 1 cup of Powdered or Granulated Sugar with a few drops of lemon, orange, or rum extract
- Granulated Sugar/Cinnamon Mixture
- Fried pastry strips may be used like crackers or served as dessert.
- Preheat oil in deep pan or fry daddy type appliance to 400 degrees.
- Using strips that are partially thawed cut each strip while on the paper sheet into 4 squares with a pizza cutter.Carefully drop 12 squares into oil and quickly start stirring with a slotted spoon. Squares will puff up like pillows.cook until light brown, remove with slotted spoon and drain on paper towel.
- Sprinkle with the seasoning of your choice.
- Dessert Variation- Cut each strip into 10 pieces and fry. Coat with granulated sugar/cinnamon mixture. Using a canned pie filling, warm filling in a bowl in microwave.
- In a dessert dish place 4 fried strips and top with the pie filling mixture. Ice cream anyone???
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.62 Kcal (187 kJ) | ||
| Calories from fat | 24.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.74g | 4% | |
|---|---|---|---|
| Cholesterol | 10.46mg | 3% | |
| Sodium | 162.64mg | 7% | |
| Potassium | 23.59mg | 1% | |
| Total Carbs | 3.91g | 1% | |
| Sugars | 2.25g | 9% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 1.58g | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 99.52 Kcal (417 kJ) | ||
| Calories from fat | 55.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 4% | |
|---|---|---|---|
| Cholesterol | 23.32mg | 3% | |
| Sodium | 362.76mg | 7% | |
| Potassium | 52.62mg | 1% | |
| Total Carbs | 8.72g | 1% | |
| Sugars | 5.02g | 9% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 3.51g | 3% | |
| Iron | 0.6mg | 1% | |
| Calcium | 6.6mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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