Filling:
2 cans chick peas
8 oz bottle of honey
3 tsp. lemon extract
2 tsp. rum
2 rounded tsp. sweet chocolate powder or 1 lb. grated sweet chocolate
2 tsp. cinnamon
Pastry:
6 cups flour
1 cup Crisco (0 Trans Fat preferred)
1 cup milk
3 tsp. baking soda
3 tsp. cream of tartar
4 eggs
pinch of salt
1 tbsp. sugar
Boil chick peas for 10 minutes. Cool and remove the skins. Put remaining chick peas through a sieve and combine with remaining ingredients for filling.
Blend in all ingredients for pastry with dough attachment mixer. Roll out on a floured board until thin like a pie crust.
Cut dough into squares and place 1 tablespoon of filling into the center of each square. Fold and seal edges using a fork. Repeat steps until all filling and dough are used.
Fry in a Wok or deep frying pan in a gallon of vegetable or peanut oil until golden brown (make sure oil does not get too hot).
Prepare a large pan with a brown grocery bag in it. Place cooked pastry in bag and sprinkle with granulated sugar as you put each batch into the bag. Store in a cool, dry place.
Just before serving sprinkle with confectioner's sugar.
ENJOY!
