Crispy Cat Ear Pastry

Flavor: Sweet; Cooking Method: Fried; Time: Several Hours; Difficulty: Moderate.

Steps to Make Crispy Cat Ear Pastry

Melt butter with equal amount of water in a microwave for 3 minutes.

Divide the flour in half and add granulated sugar and a little salt to one half.

Add brown sugar and a little salt to the other half of the flour.

Pour the melted butter water into the two types of flour, kneading and adding a little water until the dough is formed.

Knead the dough until the surface is smooth, cover it and let it rest for half an hour.

Roll the dough into a half-centimeter thick pastry.

Roll the brown sugar pastry into a pastry as well.

Place the brown sugar pastry on top of the granulated sugar pastry, and add a little water to the granulated sugar pastry to increase its stickiness. Cut off the excess pastry with a knife.

Roll the overlapped pastry into a roll, wrap it in plastic wrap and freeze it for 2 hours.

Cut the frozen pastry roll into 3-4mm thin slices. The thinner the slices are, the crispier they will be after frying, and they will form the shape of “cat ears” that are indented in the middle.

Put oil in a pan and heat it to 70-80% hot (when you feel a little heat above the pan and see a small amount of smoke rising from the edge of the pan), put the sliced pastry along the edge of the pan, and turn the heat down to medium.

When the pastry floats to the surface and turns golden brown, remove it from the oil and drain it on a plate.