Dessert Puffs Using Basic Pie Crust Mix

Directions

1. *Softened Stir water into Pie Crust Mix and cream of tartar till pastry almost cleans side of bowl. Gather pastry into a ball; roll into rectangle, 14x12 inches, on floured cloth-covered board. Spread 2/3 of the pastry crosswise with 2 Tbsp. of the butter. Fold unbuttered 1/3 over center 1/3. Fold remaining 1/3 over top, keeping edges even. Repeat rolling, buttering and folding steps 2 times. Wrap pastry in plastic wrap.
2. Chill at least 8 hrs. Heat oil (1 1/2 inches) to 400 in 2-qt saucepan. Roll pastry into rectangle, 12xlO 1/2 inches; cut into 1 1/2- inch squares with fluted pastry wheel. Fry squares, about 5 at a time, in warm oil till golden, about 3O seconds on each side; drain on paper towels. Cold completely. Sprinkle with sugar. 56 Puffs.