Crullers

This afternoon, I was making a Custard Pie for my honey's birthday and I remembered some pictures I took a few weeks ago. They are pictures of the making of crullers, at least the crullers of my family. Each time I make a pie, I always make a double crust recipe and use the extra dough for crullers.

Crullers, from the Dutch word krul, meaning curl, take many forms, most likely known to you as doughnuts. However, in my family, crullers are rolled out pie dough, buttered and sprinkled with sugar and cinnamon, then rolled up, cut, and baked. We've been making them for at least three generations, and probably even longer.

Since this is such a big pie week, I thought I'd leave you with this recipe today (although it's really not much of a recipe), so you can make a batch for the kids. You'll get kisses, I promise.

Crullers

1 recipe pie dough
3 to 4 tablespoons very soft butter
1/4 c. sugar
cinnamon


Roll out pie dough into a long thin rectangle
(as you can see, it does not have to be neat).
Spread with softened butter.
Sprinkle with sugar evenly.
Sprinkle with cinnamon to taste.


Roll up from the long side, tightly.
Trim the outside (long side) edge for neatness.
Cut in 1-inch increments.


Place in pie dish, baking dish or baking sheet and bake
at 375 degrees F. for 20 to 30 minutes until golden brown.

Sorry, I have no pictures of the baked goods -- the vultures swept in too quickly!

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