| 1 | *softened stir water into pie crust mix and cream of tartar until pastry almost cleans side of bowl. |
| 2 | Gather pastry into a ball; roll into rectangle, 14x12 inches, on floured cloth-covered board. |
| 3 | Spread 2/3 of the pastry crosswise with 2 tablespoons of the butter. |
| 4 | Fold unbuttered 1/3 over center 1/Fold remaining 1/3 over top, keeping edges even. |
| 5 | Repeat rolling, buttering and folding steps 2 times. |
| 6 | Wrap pastry in plastic wrap. |
| 7 | Refrigerate at least 8 hours. |
| 8 | Heat oil (1 ?inches) to 400 in 2-quart saucepan. |
| 9 | Roll pastry into rectangle, 12xlo ?inches; cut into 1 ? inch squares with fluted pastry wheel. |
| 10 | Fry squares, about 5 at a time, in hot oil until golden brown, about 3o seconds on each side; drain on paper towels. |
| 11 | Cool completely. |
| 12 | Sprinkle with sugar. |
| 13 | 56 puffs. |
| 14 | recipe by : |
