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 all-purpose flour
1 cup shortening (Crisco)
1 cup milk
3 tsp. baking soda
3 tsp. cream of tartar
4 eggs
pinch of salt
1 tbsp. of sugar

Boil chick peas for 10 minutes. Cool and remove the skins. Put remaining chick peas through sieve and combine with remaining ingredients for filling.

Blend in all ingredients for pastry with dough attachment mixer. Roll out on floured board until thin like a pie crust. Cut dough into squares and place 1 tbsp of filling on square. Fold and seal edges using a fork. Repeat step until all filling and dough are used.

Fry in a Wok or pan in a gallon of vegetable 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 place. Just before serving sprinkle with confectioners' sugar.

ENJOY!

Submitted by: JOHN